This cold Asparagus salad is perfect on a warm summer day. The touch of goat cheese makes the dish so unique and very tasty. 2 WW Freestyle Smart Points and
WW My Smart Points: 2 Green, 2 Blue, 2 Purple
WW Freestyle Smart Points: 2
No Cooking Little Prep
Another plus to this dish is you don't have to turn on the stove or oven on a hot day. You just wash the asparagus really well and then use a vegetable peeler to make thin strips of asparagus.
Once all the asparagus is shaved down, add the tips into the bowl as well! Don't want to waste those tasty bits of delicious!
I then diced up some cherry tomatoes so that I had about a 1/2 cup after it was diced and added those to the asparagus.
Dressing the Salad
For the dressing I mixed the lemon juice, salt, pepper, and Dijon. I mixed them together until combined and added in the chives.
Pour the dressing over the veggies and toss until evenly coated.
Take the goat cheese and crumble it over the top and then mix it all together.
You can serve it right away or store in the refrigerator until ready to eat. I asked my dad how he liked it and his answer was it tastes like something I've never tasted before. Laughing I asked if that was good or bad and he said it was really good - just very unique and different. The raw asparagus had a different flavor than cooked and the fresh crispy texture was perfect!