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Home » Recipes » Salads

Asparagus and Mozzarella Salad

Published: Jun 10, 2021 · Modified: Apr 23, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

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Perfect for spring, this asparagus and mozzarella salad combines seasonal vegetables with creamy fresh cheese and a punchy herb dressing for lots of flavour. Easy to make, this cold asparagus salad comes together in around 30 minutes.

Love asparagus? Do check out my roast asparagus and Brussels sprouts as a spring side dish!

asparagus and mozzarella salad on a brown plate with a small bowl of herb dressing next to it.

Asparagus season is quite short, so I always love to make the most of this tasty green vegetable! 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 mozzarella salad makes the most of fresh flavorful produce. Easy to make, it feel a little fancy for a summer lunch!

And if you're looking for other ideas for green vegetables, have a peek at my post on asparagus alternatives!

Jump to:
  • 🥬 Ingredients
  • 📖 How to prepare asparagus
  • 🔪 Step by step instructions
  • 🌿 How to make this asparagus salad vegan
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🥗 More summer salads
  • 📖 Recipe
  • 💬 Comments

🥬 Ingredients

This spring asparagus caprese salad is definitely rather 'green' with all the vegetables, and their flavour is brought out to perfection by a simple basil 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 in the oven.
  • Mozzarella cheese: creamy, light and delicious, you can either use a whole ball, or small fresh mozzarella balls.
  • 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 asparagus basil salad, and really elevate the taste. Definitely use fresh herbs not dried!
  • Extra virgin olive oil: the base of the herb dressing, using extra virgin olive oil gives a delightfully rich taste.
  • 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.

📖 How to prepare asparagus

Asparagus just needs a couple of steps before you place on the baking tray. BBC Good Food has a good guide to preparing asparagus, and to summarise:

  • 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.

🔪 Step by step instructions

Just a few easy steps to make this roasted asparagus and mozzarella salad:

asparagus and zucchini on a baking tray.

Step 1

Place the asparagus and zucchini on a lined baking tray. Drizzle with olive oil and season with salt and black pepper. Roast the asparagus and zucchini until tender, about 12-15 minutes.

Step 2

Combine the ingredients for the herb dressing, stirring well.

Step 3

Add the arugula to your plate and arrange the mozzarella cheese and vegetables over it. Drizzle over the herb basil dressing and enjoy!

🌿 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.

💭 Recipe tips and notes

  • Be sure to prepare the asparagus before baking. There are tips above for how to do this.
  • Serve the roasted asparagus and zucchini warm or allow to cool for a cold asparagus salad 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.

📋 Frequently asked questions

Is this asparagus caprese salad served warm or cold?

It can be served with warm asparagus and zucchini if you prefer, although I suggest not too hot as that could melt the cheese.

Can I use another vegetable in place of zucchini?

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.

Are there other herbs I can use?

Coriander / cilantro and thyme are both lovely in a salad!

close up of asparagus and mozzarella salad on a brown plate.

🥗 More summer salads

Full of flavour, there are so many salads here to choose from, including my beet cucumber salad and my cucumber mango salad recipe. Some recent recipes to enjoy:

  • carrot and apple salad in a bowl with a serving spoon next to apples and a small bowl of pomegranate arils.
    Carrot and Apple Salad with Pomegranate
  • chicken pesto pasta salad in a white bowl next to fresh basil leaves, radishes and salad servers.
    Chicken Pesto Pasta Salad
  • roasted beet and carrot salad on a white plate.
    Beet and Carrot Salad
  • cucumber celery salad on a white plate next to fresh mint leaves and olive oil.
    Cucumber Celery Salad

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

asparagus caprese salad on a brown plate.

Asparagus and Mozzarella Salad

Claire
This asparagus caprese salad combines spring vegetables with creamy mozzarella and a punchy basil dressing for lots of flavor. An easy to make vegetarian, gluten-free and low histamine salad. Serves 1 as a larger main dish or 2 persons as a side-salad.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Side Dish
Cuisine American, British
Servings 2 servings
Calories 177 kcal

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 basil 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). Roast for 12-15 minutes until tender. Leave to cool slightly (or completely if you prefer).
  • Make the basil 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 roasted 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.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • black pepper, which scores 2.
  • apple cider vinegar and garlic, which score 1.
  • rocket / arugula isn't mentioned on the SIGHI list.

Nutrition

Calories: 177kcalCarbohydrates: 9gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.4mgSodium: 26mgPotassium: 648mgFiber: 4gSugar: 5gVitamin A: 2273IUVitamin C: 35mgCalcium: 112mgIron: 4mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Hayley Sleight says

    May 27, 2024 at 9:50 pm

    5 stars
    We love this for a nourishing mid week dinner. Sometimes add a bit of chicken or fish. Many thanks Claire for your wonderful website, it’s been a blessing trying to combat a long covid cough that’s triggered by certain foods.

    Reply
    • Claire says

      May 28, 2024 at 7:15 am

      Very happy to hear that you enjoy the asparagus salad Hayley! And I hope that you find the recipes helpful in managing your condition alongside other treatments.

      Reply
  2. Jules says

    September 26, 2023 at 11:20 pm

    5 stars
    I make this at least once a week for lunch. So tasty!

    Reply
    • Claire says

      September 27, 2023 at 7:07 am

      So glad you like it Jules! I wish we could get hold of asparagus for a longer season where I live!

      Reply

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Recipe Rating




Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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