Asparagus and Tomato Salad

2013 Kids Recipe Challenge winning recipe: Honourable Mention

Rojina of Thornhill, enjoys this recipe for it’s colour and delicious taste.  

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.

Preparation Time: 10 minutes

Cooking Time: 4 minutes

Makes:  8 cups (2 L), serving size: 2 cups


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


Asparagus spears, trimmed

8 oz (227 g) 

Small head Boston lettuce, torn in bite size pieces


Baby arugula or spring mix

1 cup (250 mL)

Tomatoes (about 1 lb/454 g), sliced


Black olives, pitted and chopped


Toasted pine nuts or slivered almonds

1 Tbsp. (15 mL) 



Extra virgin olive oil

3 Tbsp. (45 mL) 

White wine vinegar

2 Tbsp. (30 mL) 

Grated lemon rind

1/2 tsp (2 mL) 

Pinch each salt and freshly ground black pepper 



  1. Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.
  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.
  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.
  4. Sprinkle with olives and pine nuts. Drizzle with dressing to serve.

Nutrition Information per 2 cups: 

Calories: 155 kcal

Protein: 3 g

Fat: 13 g

Carbohydrate: 8 g

Fibre: 3 g

Sodium: 130 mg


Last Update – November 9, 2016

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