Shaved Asparagus Salad with Vinaigrette
This no-cook recipe turns asparagus into a light, crunchy salad. Explore with your favorite vinaigrette - the flavor profile options are endless! Use sesame oil and slivered almonds for an Asian twist or olives, feta, and tomatoes for a Greek flavor! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 4 servings
Calories: 413kcal
Equipment
- Vegetable Peeler
Ingredients
Basic Vinaigrette
- ½ cup extra virgin olive oil high quality
- 2 tbsp white vinegar of choice, more to taste
- 1 tsp salt
- 2 cloves garlic* minced
- 1 tsp honey* optional
- 1 tsp herbs* fresh, chopped, optional
Salad
- 1 lb asparagus* the larger the better in this recipe!
- 1 pint arugula* or other leafy green
- ½ cup parmesan cheese shaved
- ⅓ cup walnuts or almonds, or other nut of choice, optional
- salt + pepper to taste
Instructions
Basic Vinaigrette
- Put all of the vinaigrette ingredients in container with a lid and shake vigorously. Season with salt and pepper, to taste. Set aside, in the fridge.
- Note: customize your dressing by experimenting with various additions such as: lemon, minced herbs*, Dijon mustard, mayo, shallots*
Salad
- Using a basic vegetable peeler, shave the asparagus into long ribbons by laying it flat on a cutting board and using the woody end as a "handle". Start near the bottom and shave away from yourself. Place the shavings into a large bowl.
- Add all remaining ingredients and dress lightly with your vinaigrette.
- Unused vinaigrette will keep for a few days to a week.
Nutrition
Calories: 413kcal | Carbohydrates: 12g | Protein: 12g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 827mg | Potassium: 728mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3765IU | Vitamin C: 25mg | Calcium: 378mg | Iron: 5mg