apple & asparagus summer salad
This Apple Asparagus Summer Salad is packed with crisp apples, tender asparagus, vegan cheese, and fresh herbs tossed in a bright lemon dressing — the perfect light lunch for warm summer months.
Ingredients
- 200 g 7 oz firm tofu – cubed
- 60 g 2 oz vegan cheese – crumbled or cubed (feta-style works well)
- 4 cups fresh spinach – washed and dried
- 2 medium apples – sliced into thin wedges or bite-sized pieces
- 250 g 9 oz asparagus spears – tough ends trimmed
- 1 medium shallot – finely sliced
- 2 scallions – sliced
- 2 tablespoons fresh herbs – chopped parsley, dill, or basil
- 1 lemon – zest and juice
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Boil the tofu
- In a large bowl, prepare tofu by boiling it briefly in salted cold water for about 3–4 minutes, then drain and pat dry with paper towels.
Blanch the asparagus
- Trim the tough ends from the asparagus spears. Bring a pot of cold water to a boil, drop them in for 2 minutes, then plunge into ice water to keep their fresh produce snap.
Chop & toss
- On a cutting board, slice apples into bite-sized pieces and chop shallots, scallions, and fresh herbs. Add to a mixing bowl with spinach, tofu, and asparagus.
Make the dressing
- In a small bowl, whisk lemon juice, lemon zest, balsamic vinegar, and extra virgin olive oil. Season with black pepper and a pinch of salt.
Combine
- Pour the dressing over the salad and toss gently in a serving bowl. Serve immediately at room temperature or chilled.