just better.® Recipe of the Week: Roasted Asparagus Spring Salad with Creamy Lemon-Dill Dressing

Roasted Asparagus Spring Salad with Creamy Lemon-Dill Dressing

May brings a fresh wave of color to the kitchen—and this week’s recipe is a vibrant way to celebrate both National Salad Month and National Asparagus Month.

Roasting asparagus brings out its natural sweetness and tenderness, while bell peppers, radishes, carrots, and greens add texture, crunch, and plenty of fiber. 

Tossed with orzo and topped with a creamy lemon-dill dressing made with Greek yogurt and just better.® prebiotic fiber, this spring salad is bright, satisfying, and perfect for a prep-ahead option. 

🌿 Add it to your lunch rotation or serve this dish at your next spring get-together.

🥬 Ingredient Highlights

Asparagus: Roasting with lemon enhances its flavor and keeps the texture tender but crisp. Asparagus is rich in prebiotics and adds a fresh, seasonal feel to the salad.

Bell Peppers: Red, yellow, and green bell peppers bring color and crunch, along with vitamin C and natural sweetness.

Radishes & Carrots: Crisp, earthy, and refreshing—these help balance the creaminess of the dressing.

Orzo: A small pasta that adds heartiness without overpowering the fresh veggies. Great warm or cold.

just better.® Prebiotic Fiber: Blended right into the dressing just better.® adds more prebiotic soluble fiber to your plate without changing the taste or texture.  

🥗 Roasted Asparagus Spring Salad with Creamy Lemon-Dill Dressing

Ingredients

For the Salad:

1 bunch of asparagus, trimmed and cut into bite-sized pieces 

½ red bell pepper, diced

½ yellow bell pepper, diced

½ green bell pepper, diced

¼ red onion, thinly sliced (or use green onion, if preferred)

4–5 radishes, thinly sliced

1 cup julienned carrots

2 cups chopped spinach or kale

1 ½ cups cooked orzo

1 tablespoon avocado oil

Salt and pepper to taste

Juice of 1 lemon

For the Creamy Lemon-Dill Dressing:

⅔ cup plain Greek yogurt

Juice and zest of 1 lemon

1 tablespoon olive or avocado oil

1 clove garlic, minced

2 tablespoons fresh dill, finely chopped (or 1 tsp dried dill)

1/4 cup just better.® prebiotic fiber

Salt and pepper to taste

Water to thin, if needed

Directions

Roast the asparagus: Preheat oven to 400°F. Toss asparagus with avocado oil, lemon juice, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes, until tender with lightly browned edges. Let cool slightly.

Cook the orzo: Prepare according to package instructions, then drain and rinse under cool water. Set aside. 

Need orzo cooking tips? Go here! 

Prepare the dressing: In a bowl or jar, whisk together Greek yogurt, lemon juice and zest, olive oil, garlic, dill, and just better.® prebiotic fiber. Add salt and pepper to taste. 

Thin out with a splash of water, if desired, for consistency.

Assemble the salad: In a large bowl, combine roasted asparagus, cooked orzo, chopped peppers, radishes, red onion, carrots, and greens. Toss gently.

Dress and serve: Add the desired amount of dressing and toss until evenly coated, or serve it on the side. Enjoy right away or chill for a few hours to let the flavors mingle. 

Leftover dressing? Store it in an airtight container for up to 5 days. 

🥄 Why We Love It

This recipe is colorful, balanced, and easy to prep ahead for busy weeks or spring gatherings. It’s a fresh way to enjoy seasonal vegetables and reach your high-fiber goals—without changing the flavors you love! 

Make everything fiber-rich! Sip, stir-in, cook, and bake with just better.® prebiotic fiber.