The Most BOSS Salad of All Time


  • 1 bunch of asparagus, fibrous ends removed, and sliced in half lengthwise*
  • 1 teaspoon lemon juice
  • 1 hot house cucumber
  • 2 loosely packed cups arugula
  • A few tablespoon of feta cheese (more or less to taste)
  • For the dressing:
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon finely minced shallot (plus a little extra for topping)
  • Salt and pepper


  1. Preheat your oven to 350 degrees, prep your asparagus, and lay them out on a parchment paper lined baking sheet
  2. Drizzle with a tiny bit of olive oil (about a teaspoon), sprinkle with salt and pepper, and top with 1 teaspoon of lemon juice
  3. Toss to combine, and roast in your oven for 5 minutes. Remove and let cool
  4. Meanwhile, make your cucumber ribbons. Using a vegetable peeler, peel your cucumber into “ribbons” – long thin slices. You will end up being able to do this on 4 sides of your cucumber – stop right before you get to the seeds
  5. To make your dressing, whisk all ingredients together (lemon juice, olive oil, dijon mustard, shallot) and season to taste with salt and pepper
  6. To assemble your salad, start with the arugula. On top of the arugula, arrange your cucumber ribbons and roasted asparagus. Add a little extra minced shallot on top (optional) and sprinkle on your feta cheese. Another optional topping is a little bit of cracked black pepper
  7. Dress the salad to taste and you’re ready to go!
  8. Notes:
  9. *You don’t NEED to slice the asparagus in half – it just looks more pretty/dainty and makes it easier to eat.
  10. *This dressing recipe made more than I needed, but I know some people really like to dress their salads more than I do – so don’t just dump all of the dressing on there, because it might be too much for you too! You can always save the rest for later*