Shaved Asparagus Salad
A light, refreshing salad perfect for a side dish or to add plant-protein to! Perfect for spring and summer.
Equipment
- Vegetable Peeler
- Small Blender or Jar
Ingredients
Salad
- 8-10 stalks of asparagus
- about ¼ small head radicchio(2 ounces/60g), thinly sliced
- about ⅓ head green cabbage (about 9 ounces/254g), thinly sliced
- 3 ounces (85g) sugar snap peas
Dressing
- ¼ cup (60ml) lemon juice
- 1 tablespoon (15ml) water
- 1 tablespoon (15g) tahini
- 2 teaspoons (10g) agave or maple syrup
- ¼ teaspoon salt
Instructions
- Cut the bottoms of the asparagus off. Use a vegetable peeler to make as many pieces of shaved asparagus as you can. Once you get to the middle you can either cut it up and throw it in the salad or you can place in a container and save for later. I also like to cut the heads off and throw them in the salad.
- Prepare the dressing by adding all the ingredients into a small blender or a jar. Either blend or shake in the jar until well incorporated.
- Into a bowl add all the salad ingredients, pour over the dressing, and toss to coat.
- To enjoy top with black pepper and microgreens if desired.
Notes
- You can play around with the measurements on the salad ingredients feel free to add as much or as little as you like.
- I used fresh lemon for the lemon juice about 1 ½ to 2 lemons is enough.
Tried this recipe?Let us know how it was!