How to Make Shaved Asparagus Salad
Allow me to share with you my new favourite salad! I’m craving warmth and spring after eating this shaved asparagus salad. Delicious, light, and flavourful, this is the ideal side dish.
Even though I love vegetables, asparagus is one of my least favourite types. But after tasting this salad, I’ve completely altered my mind. I don’t normally find shaved asparagus salad to be all that appealing, but lately I’ve been craving it every day! It has green cabbage, snap peas, radicchio, shaved asparagus (of course), and a lemony tahini dressing on top. The perfect example of springtime.
While my recipe offers a unique twist, you might also enjoy this classic Shaved Asparagus with Arugula and Parmesan recipe from the New York Times Cooking.
US: Recommended Read I IND: Recommended Book
Ingredients
The fresher your ingredients are, the better.
This salad’s simplicity is what makes it so lovely. Below is a summary of the main components:
- Asparagus: The main attraction! Stalls should be firm, bright green, and have securely closed tips. It is easier to shave thicker stems.
- Green Cabbage: Gives the salad a pleasing crunch and a hint of sweetness. Select a head that feels substantial in relation to its size.
- Radicchio: This somewhat bitter Italian chicory gives the salad depth, colour, and a touch of complexity.
- Sugar Snap Peas: These crisp, sweet peas offer a great texture contrast and a taste explosion of spring.
- Tahini: The creamy, nutty dressing is made from this paste made from sesame seeds. Make sure the tahini is pourable and smooth.
- Lemon Juice: The vibrant, tart dressing requires freshly squeezed lemon juice.
- Agave or Maple Syrup: A little sweetness from agave or maple syrup counteracts the acidity of the lemon juice and improves the dressing’s flavour in general.
- Olive oil: Contributes richness and aids in emulsifying the dressing. Use a good grade extra virgin olive oil for the finest flavor.
- Salt: Enhances all the flavors and brings the salad to life.
- Black Pepper: Freshly ground black pepper adds a touch of warmth and spice.
For another take on this wonderful vegetable, check out this Shaved Asparagus with Arugula and Parmesan recipe from the New York Times Cooking”
Also Try:
- Marinated Vegetable Salad
- Classic Caesar Salad
- Mexican Salad
- Mexican Street Corn
- Potato Salad
- Chicken Salad
- American Fruit Salad
- Berry Bliss Salad
Methods for “Shaving” Asparagus
All you need is a vegetable peeler to make a shaved asparagus salad! Just chop the bottoms off and then use the veggie peeler to form thin strips. There will come a day when you will no longer be able to peel it. You have the option to eat them or preserve them for a roast or stir-fry. In addition, I enjoy chopping off the heads and adding them to the salad.
The Dressing
This salad dressing is as simple as it gets, and I adore it! This dressing can be prepared in a small blender or in a jar. Shaking and blending it helps. If you want your dressing thick or thin, you can add as much or as little water as you desire. To better cover more ground, I would rather make it thinner.
Assembling the Salad
In a big bowl, arrange the shaved asparagus. Combine the rocket and toss. Add the pistachios, avocado, and sliced Parmesan cheese. Gently toss the salad after adding the desired amount of dressing. Season to taste with salt and pepper. Serve the salad right away.
The day this salad is prepared, it tastes its finest. You can shave the asparagus and store it in the refrigerator for up to 24 hours if you wish to prepare the salad ahead of time. Additionally, you can prepare the dressing ahead of time. Wait until you’re ready to put the salad together and serve it before chopping the avocado.
Serving Suggestions: The Perfect Accompaniments
This shaved asparagus salad is incredibly versatile and pairs well with a variety of dishes. Here are a few ideas:
- As a Side Dish: Serve alongside veggie burgers, tofu parmesan, grilled vegetables, or any other main course.
- As a Light Lunch: Enjoy on its own as a refreshing and healthy lunch.
- As a Potluck Dish: This salad is perfect for potlucks and gatherings. It’s easy to transport and always a crowd-pleaser.
To complement this salad, you can try this recipe “Shaved Asparagus with Arugula and Parmesan recipe from the New York Times Cooking” for a more intense flavor
Nutrition Facts
- Calories: 294kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 4g
- Sodium: 12mg
- Potassium: 656mg
- Fiber: 7g
- Sugar: 5g
- Vitamin A: 1478IU
- Vitamin C: 18mg
- Calcium: 78mg
- Iron:Â 3mg
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