AIP Friendly Basil-Pesto Asparagus Salad
Bright, herby, and refreshingly light, this asparagus salad is the kind of dish that looks impressive but comes together in under 30 minutes for four people. The blanched spears stay crisp-tender and vivid green thanks to a quick ice bath, giving you that satisfying snap in every bite. Traditional pesto is typically off-limits on the autoimmune protocol because of nuts, seeds, and cheese, but this version skips all of that without sacrificing any of the bold, garden-fresh flavor. Instead, a generous handful of fresh basil and parsley blended with garlic, lemon juice, and good olive oil creates a sauce that's every bit as vibrant and coating as the classic. The bright hit of lemon zest ties everything together and makes the whole platter feel almost celebratory. It works beautifully served right away at room temperature or chilled, so it's just as practical for a weeknight dinner as it is for a casual gathering.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb fresh asparagus, woody ends snapped off
- 1 tsp salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp lemon zest
- ¼ tsp salt
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat and stir in 3/4 tsp of the salt. Fill a large bowl with ice water and set it nearby.
- 2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears. Drain through a colander and immediately transfer to the ice water. Let sit for 5 minutes until fully chilled, then drain and pat dry with a clean towel.
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