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This refreshing shaved asparagus salad is the perfect low-carb dish for any summer occasion. Packed with nutritious vegetables and a tangy vinaigrette dressing, it’s sure to be a crowd-pleaser.
Ingredients:
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Adjust Servings
20 asparagus spears blanched and shaved) | |
1 head fennel thinly sliced | |
1 cup sweet peas blanched and pat dry | |
¼ cup fresh chopped mint | |
¼ cup fresh chopped dill | |
2 oz toasted pistachio | |
2 oz dry cherries |
For the salad dressing
1 small shallot (chopped small) | |
Zest of 1limes plus its juice | |
1/4 cup olive oil | |
1 teaspoon honey | |
Salt and pepper to taste |
Preparation
1
Gather all the ingredients you need to make the salad. Blanch the asparagus and sweet peas and pat dry them.
2
To shave the asparagus, cut off the bottom about an inch and a half, then hold it down with one hand and use the peeler to peel it into ribbons.
Combine the shaved asparagus, sliced fennel, sweet peas, chopped mint, and chopped dill in a large bowl.
In a small bowl, whisk together the salad dressing ingredients.
3
Drizzle the dressing over the salad and toss well to coat.
Top the salad with the toasted pistachios and dried cherries.
Serve and enjoy!
Recipe Tips & Suggestions
Different ways to use shaved asparagus:
Shaved asparagus is a versatile ingredient that can be used in various dishes. Add it to a pasta dish or toss it with roasted vegetables for a flavorful side dish. You can add it to an omelet or quiche for a delicious breakfast. The possibilities are endless, so get creative and experiment with different recipes!
To keep asparagus fresh:
Trim about 1 inch off the bottom of the spears and stand them upright in a container with an inch of water. Cover the container with a plastic bag and store it in the refrigerator for up to 5 days. If you want to freeze asparagus, blanch it in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process—Pat dry and store it in a freezer-safe bag for 8 months.
Rana’s Notes!
To store any leftover shaved asparagus salad, transfer it to an airtight container and refrigerate it promptly. The salad should be eaten within 2-3 days for optimal freshness. When you're ready to eat it again, give it a quick toss and add any additional dressing or toppings as needed. Enjoy!