Crunchy, crisp, and juicy textures collide in this ultra fresh roasted asparagus salad! Spears of asparagus are roasted until tender and then chopped. Combined with sweet snap peas, shelled edamame, sliced cucumber, cool mint, salty roasted peanuts and ginger lime dressing, it’s a very bold and flavorful way to serve asparagus. This naturally vegan recipe is ready to go in about 30 minutes with minimal cooking required. Hope you love this bright and gorgeous salad!

I’ve had a thing for combining asparagus, lime, and peanuts for a while! Back in 2012 (!!), I published this recipe for shaved asparagus salad with chili lime dressing and peanuts. This combo is still a fixture of our kitchen and I think this recipe might be the best expression of it so far.

Roasting the asparagus naturally brings out the sweetness and makes the stalks a bit “juicier.” These qualities pair beautifully with sliced snap peas, cucumber, pops of edamame, fresh mint, and those ground up salty peanuts. Every bite is a flavor and texture party!

I have you simply shake up the ginger lime dressing in a jar. Finely mincing the shallots is the hardest part. From there, you add lime juice, Tamari, maple syrup, finely grated ginger, salt, pepper, and olive oil. I like to make the dressing first so that the shallots and ginger get a chance to soften up a bit.

Some tips for prepping this roasted asparagus salad:

• Finely grating the ginger with a Microplane is important in order to avoid chomping down on a big spicy bit of ginger.
• If you can’t do peanuts, I recommend roasted and salted cashews or sunflower seeds. They’ve got to be roasted and salted though!
• I grind up peanuts in a mini food processor so that the texture is kind of like gravel. You want a sprinkle of them coating every bite.
• I recommend going light on salt when you’re seasoning the dressing, asparagus, and finished salad. Since the dressing has Tamari and there’s a lot of salted peanuts in the mix, this salad has a decent base level of seasoning. You can always add more if needed!

This cold asparagus salad recipe would pair nicely with: grilled eggplant with peanut ginger sauce or sweet and spicy grilled tofu and pineapple.

Crunchy Roasted Asparagus Salad with Ginger Lime Dressing & Peanuts (Vegan)

Crunchy, juicy, and extra flavorful! This roasted asparagus salad comes together in about 30 minutes with salted peanuts, sweet snap peas, crisp cucumber, fresh mint, and hearty edamame. Tangy ginger lime dressing is the perfect compliment.

5 from 3 votes

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings 4

Ingredients

Dressing

• 1 medium shallot, finely minced
• 1 ½ inch piece fresh ginger, peeled and finely grated with a Microplane
• 2 tablespoons lime juice
• 1 ½ tablespoons maple syrup
• 2 teaspoons Tamari soy sauce
• sea salt and ground black pepper, to taste
• ⅓ cup olive oil

Roasted Asparagus & Salad

• 454 grams asparagus, tough ends trimmed
• 1 tablespoon olive oil
• sea salt and ground black pepper, to taste
• 227 grams snap peas, ends trimmed
• 227 grams Persian cucumbers (about 4 cucumbers)
• 1 cup shelled edamame, thawed
• ⅓ cup fresh mint leaves, thinly sliced
• ½ cup roasted and salted peanuts, finely chopped

Notes

• If you can’t do peanuts, I recommend roasted and salted cashews or sunflower seeds. They’ve got to be roasted and salted!
• Finely grating the ginger with a Microplane is important. You want to avoid chomping down on a big spicy chunk of ginger.
• Be light on salt when you’re seasoning the dressing, asparagus, and finished salad! Since the dressing has Tamari and there’s a good amount of salted peanuts, this salad has a decent base level of seasoning. You can always add more if needed!
• I grind up my peanuts in a mini food processor so that the texture is kind of like gravel.

Instructions

• Preheat the oven to 400 degrees.
• While the oven is preheating, make the dressing. In a sealable jar, combine the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Close the lid tightly and shake to combine. Set aside.
• Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the asparagus to coat. Arrange asparagus in a single layer before popping into the oven until tender, about 12-15 minutes.
• While asparagus is roasting, prep the rest of the salad. Slice the snap peas and place in a large bowl. Cut the cucumbers in half lengthwise and then slice those into thin halfmoons. Transfer sliced cucumber to the large bowl. Then, add the edamame, mint, and about two thirds of the peanuts.
• Once the asparagus is cooked and cool enough to handle, slice it into 2-inch pieces and add it to the bowl with the rest of the salad. Pour the dressing over top and season with salt and pepper. Toss to combine. Finish the salad by sprinkling the remaining peanuts on top. Enjoy immediately!

Author: Laura Wright

Course: Salad, Side Dish

Diet: Vegan

Keyword: 30 minutes, asparagus, cucumber, edamame, ginger, lime, mint, olive oil, peanuts, quick, shallots, snap peas, spring, summer, tamari