Paleo Basil-Pesto Asparagus Salad
Bright, herby, and built entirely from whole ingredients, this asparagus salad is the kind of dish that looks impressive without requiring much effort at all. The asparagus gets a quick blanch and ice bath, locking in that vivid green color and a perfectly tender-crisp bite before it ever meets the dressing. The real star is the homemade pesto — fresh basil, parsley, garlic, lemon, and good olive oil blended into something silky and vibrant that puts any jarred version to shame. Because the pesto skips cheese and nuts entirely, it stays completely grain-free and dairy-free without sacrificing any of the richness you'd expect. A final drizzle of extra-virgin olive oil and a little extra lemon zest bring everything together with a brightness that feels fresh and clean. This one works just as well chilled from the fridge as it does served right away at room temperature, making it a flexible option for meal prep or a last-minute side. It's the kind of recipe that proves eating this way never has 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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