Return to Recipe
Edible San Luis Obispo

Springtime Shaved Salad

This refreshing salad features raw asparagus that’s shaved into silky ribbons. The asparagus is paired with radish, red onion and toasted walnuts, and is dressed in a honey-lemon vinaigrette for a light and refreshing salad.
Servings: serves 4

Ingredients

Instructions

  • Trim off 1 inch of rough ends of asparagus. Using vegetable peeler, shave asparagus into long ribbons. Absorb excess liquid by adding shaved asparagus to large bowl lined with clean dishtowel.

  • In a small bowl, make dressing by whisking together lemon zest, lemon juice, parsley, vinegar, oil, honey, salt and pepper. Set aside.

  • Remove towel from shaved asparagus, blot dry. Add radish, onion, walnuts, Parmesan and dressing. Toss to coat and enjoy!