Greek Asparagus Salad • Olive & Mango Recipe

I have fallen in love with this vibrant side dish combining tender asparagus, juicy mango, and briny Kalamata olives. A drizzle of extra virgin olive oil, zesty lemon juice, and minced garlic brings lively notes that perfectly complement the optional feta and fresh herbs. This Mediterranean Asparagus recipe brings spring freshness to your table.

I’ve been experimenting in my kitchen a lot lately and this Greek Asparagus Salad with Olive & Mango is one of my latest finds that kinda surprised me. I started with 1 lb of fresh asparagus trimmed just right and mixed in diced ripe mango, Kalamata olives, a sliver of red onion and even a minced garlic clove.

Then I tossed everything in 2 tbsp of extra virgin olive oil and a splash of lemon juice with salt and freshly cracked black pepper for that extra zing. It’s such an uncomplicated side dish but the flavors blend in a way that’s really interesting especially if you’re into Mediterranean dishes or seed salad recipes.

I sometimes add a bit of chopped dill or mint and even crumbled feta cheese for a twist if I’m feeling extra adventurous. Every bite hints at the summer and spring vibes that make this salad perfect for any season.

Why I Like this Recipe

I like this recipe because:
1. I really love how the crisp asparagus and sweet mango blend together to create a balanced mix of tangy and refreshing flavors.
2. I enjoy that its so easy and quick to whip up, which means I can make it almost any time when I’m craving something light.
3. I dig the way the Kalamata olives and red onion add a savory kick that contrasts nicely with the sweetness.
4. I appreciate the little extra twist that the optional fresh herbs and feta bring, making every bite interesting.

This recipe is like a no-fuss, yummy side dish you can make all spring and summer. Its easy to prepare and leaves a refreshing taste that feels perfect on hot days. I love that its simple but still packed with flavor, making it a go-to dish when I need something light yet satisfying.

Ingredients

• Asparagus: Crisp, fibrous veggie that adds a healthy dose of vitamins and natural crunch.
• Mango: Juicy tropical fruit bringin natural sweetness, fiber, and a vitamin C boost.
• Kalamata Olives: Salty little gems loaded with heart-friendly fats and bold antioxidant power.
• Olive Oil: Smooth extra virgin liquid that enriches flavors and helps absorb fat-soluble vitamins.
• Lemon Juice: Zesty, sour splash that brightens the dish and balances all the flavors.
• Garlic: Bold, aromatic ingredient offerin natural health benefits and a spicy little kick.
• Fresh Dill or Mint: Herb accent livin up the salad with earthy, fresh, and vibrant notes.

Ingredient Quantities

• 1 lb fresh asparagus trimmed and cut into 1 1/2 inch pieces
• 1 medium ripe mango peeled and diced
• 1/2 cup Kalamata olives pitted and sliced
• 1/4 small red onion thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 garlic clove minced
• Salt to taste
• Freshly cracked black pepper to taste
• 2 tbsp chopped fresh dill or mint (optional)
• 1/4 cup crumbled feta cheese (optional)

How to Make this

1. Start by washing the asparagus, then trim and cut them into 1 1/2 inch pieces.

2. Boil or steam the asparagus for about 3 minutes until they are tender but still crisp, then quickly rinse them under cold water to cool them down.

3. While the asparagus is cooling, peel and dice the mango into bite-sized pieces.

4. In a large bowl, combine the cooled asparagus, diced mango, sliced Kalamata olives, and thinly sliced red onion.

5. In a small bowl, mix together 2 tbsp of extra virgin olive oil, 1 tbsp fresh lemon juice, the minced garlic, a pinch of salt, and some freshly cracked black pepper.

6. Pour the dressing over the salad ingredients and gently toss everything together so all the pieces get coated.

7. If you like, add 2 tbsp of chopped fresh dill or mint for an extra burst of flavour.

8. Optionally, sprinkle 1/4 cup of crumbled feta cheese on top.

9. Taste the salad and adjust the salt and pepper if needed.

10. Serve immediately and enjoy this refreshing side dish perfect for spring and summer.

Equipment Needed

1. A large pot or steamer for boiling the asparagus
2. A colander to cool and drain the asparagus
3. A large bowl to combine the salad ingredients
4. A small bowl to mix the dressing
5. A sharp knife for trimming, cutting, and peeling
6. A cutting board
7. Measuring spoons for the olive oil, lemon juice, and optional ingredients

FAQ

Greek Asparagus Salad • Olive & Mango Recipe Substitutions and Variations

• If you dont have asparagus, you can use fresh green beans instead since they offer a similar crunch.
• Instead of mango, you can try diced peaches or papaya which brings a similar sweetness to the salad.
• If Kalamata olives aren’t available, pitted black olives or even capers can work as a briny alternative.
• For extra virgin olive oil, you might substitute with avocado oil which gives a mild flavor without overwhelming the dish.
• If you’re not a fan of feta, crumbled goat cheese is a nice option that still adds that tangy, creamy texture.

Pro Tips

1. Try not to overcook the asparagus; make sure it’s tender but still crunchy by testing it with a fork.
2. To keep that fresh flavor, toss the dressing in gently once all the ingredients have cooled down fully so the mango and other components don’t get mushy.
3. If you’re adding feta or fresh herbs, sprinkle them just before serving to keep their texture and vibrant taste.
4. When using garlic in the dressing, mincing it really fine can help avoid overpowering any one flavor in the mix.