Rocket Asparagus And Bocconcini Salad Recipe

Recipe By Slurrp

This Rocket Asparagus and Bocconcini Salad is a refreshing and vibrant dish that is perfect for spring or summer. The combination of peppery rocket, tender asparagus, and creamy bocconcini cheese creates a delicious and satisfying salad. Tossed with a simple lemon vinaigrette, this salad is light, yet full of flavor. It can be served as a side dish or a light lunch, and is a great way to enjoy the fresh flavors of the season.

4.6
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Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Rocket Asparagus And Bocconcini Salad
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Ingredients for Rocket Asparagus And Bocconcini Salad Recipe

  • 0.13 bunch Asparagus, Trimmed
  • 1/2 cup Rocket
  • 1 ounce Bocconcini Cheese, Drained And Halved
  • 1/4 tablespoon Lemon Juice
  • 0.38 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required Freshly Cracked Black Pepper And Lemon Zest For Garnish

Directions: Rocket Asparagus And Bocconcini Salad Recipe

Cooking Directions

  • STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
  • STEP 2.In a large bowl, combine the rocket, blanched asparagus, and bocconcini cheese.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
  • STEP 4.Drizzle the vinaigrette over the salad and toss to combine.
  • STEP 5.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
  • STEP 6.Garnish with freshly cracked black pepper and lemon zest, if desired.

Cooking Tips

  • Make sure to trim the tough ends of the asparagus before blanching.
  • If you prefer a milder flavor, you can substitute arugula for the rocket.
  • For added flavor, you can also add some cherry tomatoes or sliced red onion to the salad.
  • If you are making this salad ahead of time, wait to dress it with the vinaigrette until just before serving.

Storage and Serving

  • This salad is best served fresh, but can be refrigerated for up to 2 hours before serving.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve, let the salad come to room temperature for about 10 minutes, then toss with a little extra vinaigrette if needed.
Nutrition
value
63
calories per serving
2 g Fat6 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    6g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    1mg
  • Vitamin A
    159mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    52mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp