Perfect for spring, this asparagus caprese salad combines seasonal vegetables with creamy mozzarella cheese and a punchy herb dressing for lots of flavour. Easy to make, this fresh vegetarian and gluten free salad comes together in around half an hour.
Asparagus season is quite short, so I always love to make the most of these tasty green vegetables! If you love it too, then you may like to see my baked asparagus risotto and broccoli asparagus pasta. Both delicious for a cosy comfort food dinner.
Much like my mango and cucumber salad and my stone fruit caprese salad, this asparagus caprese salad makes the most of fresh flavorful produce. Easy to make, it feel a little fancy for a summer lunch!
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🥬 Ingredients
This spring asparagus salad is definitely rather 'green' with all the vegetables, with their flavour brought out to perfection by a simple herb dressing. You will need:
- Asparagus: the 'star' vegetable of the dish. You can either serve the asparagus slightly warm or leave to cool completely.
- Zucchini / courgette: these go melt in the mouth soft and flavourful after being baked.
- Mozzarella cheese: creamy, light and delicious as well as giving the salad a good source of protein.
- Arugula / rocket: for that peppery flavour that adds so much to a salad.
- Basil and parsley: along with the arugula these are the 'flavour stars' of the salad, and really elevate the taste. I grow mine on my windowsill now the weather is warmer.
- Extra virgin olive oil: the base of the herb dressing, I like the Filippo Berio extra virgin olive oil. Using extra virgin olive oil gives a delightfully rich taste, and has health benefits too.
- Apple cider vinegar: for that acidic element of the herb dressing. For those on a low histamine diet, you can opt out of using it if vinegar poses an issue for you. Apple vinegar scores 0 on the SIGHI list, while white distilled vinegar scores 0. Or omit completely.
🔪 Step by step instructions
Just a few easy steps to make this asparagus caprese salad:
Step 1
Bake the asparagus and zucchini until tender, about 12-15 minutes. See below for a few preparation tips for the asparagus prior to baking.
Step 2
Combine the ingredients for the herb dressing, stirring well.
Step 3
Arrange the arugula / rocket on your plate and arrange the cheese and vegetables. Drizzle over the herb dressing and enjoy!
📖 How to prepare asparagus
Asparagus just needs a couple of steps before you place on the baking tray.
- Give it a good wash as you would with any vegetable.
- Snap off the woody end. Simply hold the asparagus each end and bend until it snaps. Keep the end with the flower and discard the more woody stem.
🌿 How to make this asparagus salad vegan
This asparagus caprese is very versatile and can either be a lunch or light dinner as it is, or a side dish. If you are vegan or dairy-free then simply leave out the mozzarella.
For those who are not on a low histamine diet you can always use a vegan cheese in place of the mozzarella. Violife does a great range of vegan cheeses. I know some who do follow a low histamine diet are able to tolerate small amounts of vegan cheese, but I haven't tried it personally as yet.
Frequently asked questions
It can be served with warm asparagus and zucchini if you prefer, although I suggest not too hot as that could melt the cheese.
Yes, you can use something like broccoli but it may require a few more minutes of cook time depending upon how small you cut the florets.
Coriander / cilantro and thyme are both lovely in a salad!
📖 Recipe
Asparagus Caprese Salad
Ingredients
- 14 asparagus stems prepared, as above
- 1 mozzarella ball torn into small pieces
- 1 zucchini sliced
- ½ bag rocket / arugula
- handful basil leaves
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper optional
For the herb dressing
- 1 tablespoon olive oil
- 1 teaspoon apple cider or white distilled vinegar optional
- 2 tablespoon parsley diced
- handful basil leaves diced or torn
- ½ garlic clove optional, minced or finely diced
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature, place the asparagus and zucchini on the tray, drizzle with olive oil and sprinkle over salt and pepper (if using). Bake for 12-15 minutes until tender. Leave to cool slightly (or completely if you prefer).
- Make the herb dressing by combining the ingredients and stirring well.
- Arrange the rocket / arugula on your plate, and scatter over the vegetables and cheese. Drizzle the herb dressing and add a few more basil leaves for garnish. Serve and enjoy!
Notes
- Be sure to prepare the asparagus before baking. There are tips in the main post for how to do this.
- Serve the asparagus and zucchini warm or completely cold to preference.
- For those on a low histamine diet who prefer to use foods scoring 0 on the SIGHI list, swap out apple cider vinegar for white distilled vinegar or omit completely. The dressing won't have the same 'tang' but will still be tasty. Perhaps reduce the amount of olive oil and up the herbs a little for more flavour.
- black pepper, which scores 2.
- apple cider vinegar, which scores 1. See above for an alternative.
- garlic, which scores 1.
- rocket / arugula isn't mentioned on the SIGHI list.
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