Description
A vibrant, crisp spring salad featuring shaved asparagus ribbons, peppery arugula, creamy avocado, and a zesty lemon-vinaigrette. Effortlessly assembled in 20 minutes, this dish balances fresh flavors and textures with a stunning presentation.
Ingredients
1 lb fresh asparagus
4 cups arugula
1 ripe avocado
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar (non-alcoholic sub)
1 teaspoon honey (or maple syrup)
1/2 cup shaved Parmesan
1/4 cup chopped pistachios
Salt and pepper to taste
Instructions
Trim asparagus spears
Use a vegetable peeler to shave into thin ribbons
Place shaved asparagus and arugula in a large bowl
Slice avocado and gently fold into salad
In separate bowl, whisk olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper
Pour dressing over salad and toss to combine
Top with shaved Parmesan and pistachios before serving
Notes
Use a sharp peeler for optimal asparagus ribbons
For best flavor, use freshly squeezed lemon juice
Store leftovers in an airtight container for up to 2 days in refrigerator
Substitute pumpkin seeds for pistachios if preferred
- Prep Time: 20
- Category: Recipes
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg