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Asparagus, Watermelon and Feta Salad

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  • 1 bunch asparagus, cut into 1” pieces
  • 3 cups fresh baby greens, romaine, spinach, arugula
  • 1 cup watermelon, cubed
  • ¼ cup sliced almonds
  • 1/3 cup feta cheese, crumbled
  • chopped fresh herbs, mint, cilantro, parsley


  • 2 Tbsp red wine vinegar
  • 3 Tbsp canola oil
  • 1 tsp grainy mustard
  • 1 tsp Dijon mustard
  • pinch of salt and pepper


  • Bring a pot of water to boil. Add asparagus, return to boil and cook 2-3 minutes. Drain and run under cold water to stop cooking and retain the colour. Set aside.
  • In a small container, whisk dressing ingredients. Set aside.
  • Arrange baby greens on a large platter. Top with asparagus, watermelon, almonds and feta. Drizzle with dressing and serve sprinkled with chopped herbs and lots of fresh ground pepper.