Asparagus and Tomato Salad

Makes 8 cups (2 L)

Preparation Time: 10 min
Cooking Time: 4 min

2013 Kids Recipe Challenge winning recipe: Honourable Mention!


8 oz asparagus spears, trimmed 227 g
small head Boston lettuce, torn in bite size pieces
1 cup baby arugula or spring mix 250 mL
tomatoes (about 1 lb/454 g), sliced
12 black olives, pitted and chopped 12
1 tbsp toasted pine nuts or slivered almonds 15 mL
3 tbsp extra virgin olive oil 45 mL
2 tbsp white wine vinegar 30 mL
½ tsp grated lemon rind 2 mL
pinch salt pinch
pinch freshly ground black pepper pinch
Both refreshing and colourful, this salad will be a big hit for lunch or dinner. If asparagus is not available, look for green beans as an easy and tasty substitute. In summer, look for a variety of colourful heirloom tomatoes for more colour and sweet taste


Step 1
Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.

Step 2
In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.

Step 3
In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.

Step 4
Sprinkle with olives and pine nuts. Drizzle with dressing to serve.


You can substitute the same amount of green beans for the asparagus.
You can substitute 1 container (5 oz/150 g) of Mache (lamb’s lettuce) for the Boston lettuce.
Increase the protein and make a more filling meal by adding your choice of chick peas, grilled chicken or poached salmon.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 2 cups
% Daily Value
% valeur quotidienne
Calories / Calories 155
Fat / Lipides 13 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 130 mg
Carbohydrates / Glucides 8 g
Fiber / Fibres 3 g
Sugars / Sucres
Protein Protéines 3 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Rojina of Thornhill, enjoys this recipe for it’s colour and delicious taste.