Shaved Asparagus Salad Recipe
A vibrant spring salad featuring asparagus ribbons, peppery arugula, creamy avocado, toasted pistachios, and a tangy lemon dressing, creating a balanced mix of textures and flavors with minimal effort.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Brunch
- Method: Raw
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
Olive oil 1/4 cup
Fresh lemon juice 2 tablespoons
Champagne vinegar 1 tablespoon
Honey 1 teaspoon
Garlic clove minced 1
Kosher salt and black pepper to taste
Large asparagus 1 lb
Fresh arugula 3 oz
Large avocado 1
Shaved Parmesan cheese 1/2 cup
Chopped pistachios 1/3 cup
Sea salt and freshly ground black pepper to taste
Instructions
Whisk the olive oil, lemon juice, champagne vinegar, honey, and minced garlic in a small bowl
Season with kosher salt and black pepper to taste
Set dressing aside and let it rest
Using a vegetable peeler, shave asparagus from thickest end to create ribbons, discarding woody stems
In a large bowl, add arugula and asparagus ribbons
Pit and dice the avocado; add to the bowl with Parmesan cheese and pistachios
Gently toss the salad with the dressing until ingredients are evenly coated
Season with sea salt and freshly ground black pepper before serving
Notes
Champagne vinegar may contain alcohol; substitute with apple cider vinegar or white vinegar if avoiding alcohol
Use extra virgin olive oil for deeper flavor
Arugula can be substituted with mixed greens or spinach
Parmesan may be omitted for vegan variation; use nutritional yeast for a cheesy flavor
Toast pistachios briefly in a dry skillet for enhanced crunch
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://doughdazzle.com/shaved-asparagus-salad-recipe/