Mold Detox Friendly Basil-Pesto Asparagus Salad
Crisp, vibrant, and bursting with fresh herb flavor, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The blanch-and-shock method keeps the spears brilliantly green and perfectly tender without any mushiness, making every bite as satisfying as it looks. The homemade pesto is the real star here — blended from fresh basil, parsley, garlic, lemon juice, and good olive oil, it's clean, bright, and completely free of the aged cheeses, vinegars, and fermented ingredients that can be problematic on a mold detox protocol. Store-bought pesto is almost always off the table during this kind of reset, but making it yourself from scratch takes just a few minutes and gives you total control over every ingredient. A squeeze of fresh lemon and a little zest tie everything together with a citrusy lift that keeps the flavors lively and fresh. Serve it at room temperature right away or chill it briefly — either way, it's a gorgeous, nourishing plate that proves eating clean doesn't have to feel like a compromise.
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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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