Asparagus & Feta Salad

Perfect for lunch or a light bite, this asparagus salad has bright fresh flavours that you will love by itself or as a side.

Luxurious feta cheese brings calcium, vitamin B2, selenium and zinc while the asparagus adds heaps of vitamin A, B1, C, E and K1 along with choline, iron, copper and potassium. 

The lemon and mustard balance the flavour profile while the olive oil makes sure you absorb all the fat-soluble vitamins in this tasty little dish.  


One serve provides 160 calories, 7 g protein, 13 g fat, 4 g of net carbs and P:E = 0.4.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 300 g (10 oz) asparagus, chopped 2 cm lengths
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 lemon, zest for garnish and juice for dressing
  • 50 g (1.5 oz) feta cheese


  • Bring about 3 cm of water (one inch) to the boil in a medium-sized pot. 
  • Add asparagus, cover and simmer 3 to 4 min or until asparagus is crisp-tender. 
  • Drain. Rinse asparagus with cold water and drain well.
  • Meanwhile, mix olive oil, mustard, and lemon juice in small bowl whisk until well combined
  • Place asparagus on a plate, pour on the dressing and toss. 
  • Top with feta and lemon zest.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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