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The Salad That Changed My Husband's Mind

A vibrant early-summer salad of blanched asparagus, chickpeas, sweet corn, tomatoes, avocado and Gorgonzola with a honey-lemon vinaigrette — bright enough to win over the biggest salad skeptic.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1/2 bunch fresh asparagus woody ends removed, cut into 1-inch pieces
  • 1 can chickpeas (15 oz) drained and rinsed
  • 1 cup sweet corn kernels fresh or thawed frozen
  • 1 cup cherry or grape tomatoes halved lengthwise
  • 1 large ripe avocado diced
  • 1 large handful salad greens
  • 2-3 oz Gorgonzola cheese crumbled
For the Honey-Lemon Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 lemon (zest only)
  • 1 tsp honey or more to taste
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper to taste

Method
 

  1. Blanch the Asparagus: bring a small pot of salted water to a boil. Drop in the asparagus pieces and cook 60–90 seconds until vibrant green but still crisp. Drain immediately and plunge into ice water to stop cooking. Pat dry.
  2. Whisk the Dressing: combine the olive oil, lemon juice, honey, Dijon mustard, salt and pepper in a small bowl or jar. Whisk vigorously until smooth and emulsified. Optionally add a little of the cheese.
  3. Toss the Base: in a large salad bowl, combine the blanched asparagus, chickpeas, sweet corn, halved tomatoes and greens. Pour the vinaigrette over and toss thoroughly to coat.
  4. The Final Touch: right before serving, gently fold in the diced avocado and crumbled Gorgonzola so they hold their shape and creamy texture. Serve immediately.

Notes

The blanching keeps the asparagus crisp and bright. Fold in the avocado and cheese last so they stay intact.