Raw Asparagus Salad with Mustard-Shallot Vinaigrette

raw asparagus salad mustard shallot vinaigrette

Raw asparagus salad mixed with green peas, fresh watercress, blueberries and mint leaves.  I served it with homemade Mustard-Shallot Vinaigrette salad dressing. This quick salad recipe is very high in vitamins and low in fat.  It has a unique taste that is different from the other salads you see so often out there.  On top of all of that this Raw Asparagus Salad with Mustard-Shallot Vinaigrette is also perfect for weight loss.  I added some crispy bacon on top to add a bit saltiness and to give it a crunchy texture, but feel free to skip the bacon as this salad packs in a lot of taste on its own.

raw asparagus salad mustard shallot vinaigrette
Peas are far underrated!  Many people only consume peas from frozen bags of mixed veggies or lightly mixed into a curry, or stir fry.  Their texture, taste and even shape work quite well however as a key component of a salad.  For those folks that aren’t as high on the pea taste as I am, a simple light and healthy dressing such as the one I’ve made here can compliment it wonderfully and change up the taste.

I did some trial and error to find the other veggies and fruit to mix in and have the flavors thrive.  It’s fortunate that each of them is extremely healthy in their own right.  Blueberries are packed with antioxidants, asparagus is a great green to be getting each week, and watercress may, in fact, be the healthiest vegetable in the world.  It can be bitter on its own, but in a salad like this one, that bitterness plays nicely with the sweetness of the blueberries.

Mustard-Shallot Vinaigrette
Servings: 4
  • 1/2 teaspoon minced shallot (use more according to your liking)
  • 2 tablespoons apple cider
  • 1/3 cup olive oil
  • salt , to taste
  • black pepper , to taste
  • 2 tablespoons white vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon agave nectar Optional - to add sweetness
  1. In a mixing bowl, whisk shallot, apple cider, olive oil, salt, black pepper, white vinegar and dijon mustard until well blended.

    Serve immediately or store in an airtight jar. Refrigerate for up to 2 days.


Raw Asparagus Salad with Peas and Mustard-Shallot Vinaigrette

  • 6 Fresh Raw Asparagus Spears chopped
  • 1 1/4 cups Fresh or Frozen Peas
  • 1/3 cup Watercress leaves washed and drained
  • Mint Leaves
  • 1/3 cup Fresh Blueberries
  • Crisp Bacon (find healthy bacon without nitrates, all natural). Cooked and crumbled into small pieces.
  1. In a salad bowl or salad serving plate, arrange all the ingredients in layers. Serve with fresh homemade mustard-shallot-vinaigrette salad dressing.

You Might Also Like


  • Reply
    My Teen Guide
    May 15, 2017 at 12:29 am

    I haven’t tried eating raw asparagus. However, if my salad would look and taste that good, then why not! Thanks for sharing the recipe. The vinaigrette sure sounds delicious!

  • Reply
    Theresa S. (@Reese22)
    May 15, 2017 at 2:30 am

    Now that looks amazing! I’ve never had an asparagus salad, but this looks tempting. Especially with the blueberries! Yum!

  • Reply
    Robin Rue (@massholemommy)
    May 15, 2017 at 3:15 am

    What a tasty salad. I have never had one quite like this before, but I am excited to make this over the summer.

  • Reply
    Alli Smith
    May 15, 2017 at 3:45 am

    I usually eat my asparagus roasted but with a nice crunch. I’m intrigued by your salad and I really want to try it since I don’t think I’ve ever eaten raw asparagus.

  • Reply
    May 15, 2017 at 5:25 am

    Vinaigrette you have made sounds wonderful on top of a the salad. I could make this for our women luncheon and extremely sure this would be a big hit and there wouldn’t be anything leftover to bring home.

  • Reply
    May 15, 2017 at 5:39 am

    Oh my gosh, this looks amazing! I’ve never had anything like this, but I know I’d love it.

  • Reply
    May 15, 2017 at 6:22 am

    This looks like a really good salad. I’m trying to eat a lot healthier and the salad would be a great one to add to my healthy eating list.

  • Reply
    Christy Maurer
    May 15, 2017 at 8:38 am

    That looks like such a healthy and yummy salad. I’ve never had asparagus raw, but I’m willing to give it a go!

  • Reply
    May 15, 2017 at 8:45 am

    The only reason I would eat this one salad is the bacon because raw asparagus is definitely a no no for me lol but does look delicious

  • Reply
    Sarah Bailey
    May 15, 2017 at 9:47 am

    Oh now this sounds good, I have to admit I do like peas as well, not like your everyday peas but ones you can eat straight from the pod! Yum!

  • Reply
    Angelic Sinova
    May 15, 2017 at 9:56 am

    That Raw Asparagus Salad with Mustard-Shallot Vinaigrette looks amazing! I’ve been on a bit of a salad kick these past few weeks so I’ll definitely have to try this recipe out.

  • Reply
    Heather D. (@GirlGoneMom)
    May 15, 2017 at 10:19 am

    I just saw shallots in the grocery store. They are a great ingredient – especially in this yummy dressing.

  • Reply
    Claudia Krusch
    May 15, 2017 at 8:26 pm

    This looks so delicious and easy to make. I will have to get the ingredients I need to make some this weekend. I am sure it will be a big hit.

  • Reply
    Tatanisha Worthey
    May 15, 2017 at 8:44 pm

    I don’t think I’ve ever tried asparagus raw before. In fact, I don’t think I’ve even tried them in a cold salad before. This looks delish!

  • Reply
    Maurene Cabrera
    May 15, 2017 at 11:01 pm

    Yummy! I’m a fan of raw asparagus and I’m sure this tastes good. I’d love to try this at home.

  • Reply
    May 16, 2017 at 1:18 am

    Wow, I love the feel of crispiness of the food in the picture. Looks absolutely healthy.

  • Reply
    Chubskulit Rose
    May 16, 2017 at 9:15 am

    That looks very refreshing. I have never tried eating raw asparagus. I’ll try that sometimes.

  • Reply
    Debra Hawkins
    May 16, 2017 at 12:07 pm

    Asparagus is one of my very favorite foods. I am going to have to try this out. I love it cooked, time to try it raw!

  • Leave a Reply