Shaved Asparagus Salad
Shaved Asparagus Salad
Crisp asparagus ribbons, snap peas, and creamy avocado come together in this light yet satisfying salad. A drizzle of fruity balsamic and rich olive oil enhances every bite, while shaved parmesan and crunchy pistachios add the perfect finishing touch. Simple, vibrant, and absolutely delicious!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 30 minutes
- Servings
- 2
- Category
- Salads
Ingredients
- 2 Bunches of Large Asparagus Spears
- ¼ cup Extra Virgin Olive Oil
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 tsp Black Garlic Infused Sea Salt
- 2 tsp Dijon Mustard
- 20 Snap Peas, halved
- 2 Avocados, diced
- ½ cup Parmesan, shaved
- ¼ cup Pistachios, chopped
Directions
- Trim the woody ends off the asparagus. Then, using a vegetable peeler, carefully shave the asparagus into thin ribbons. Set aside.
- In a bowl, whisk together Extra Virgin Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Black Garlic Infused Sea Salt, and Dijon mustard until well combined and emulsified.
- Toss the shaved asparagus with half of the dressing to coat evenly.
- Slice the snap peas in half lengthwise, keeping the peas attached to the pod.
- Arrange the snap peas, diced avocado, shaved Parmesan, and chopped pistachios on top of the asparagus.
- Drizzle the remaining dressing over the salad and serve immediately. Enjoy!