I have a great recipe you can bring to your family dinner this spring! This shaved asparagus salad recipe is perfect for your Mother's Day spread! This bright spring salad has the perfect tang with a delicious lemon vinaigrette and comes together in 20 minutes.
This cold asparagus salad comes together in just 20 minutes. It is great for holiday spreads because of how quick and easy it is. When you have many dishes to prepare, you need a fast, fresh appetizer that won't require much cooking.
Why You'll Love This Shaved Asparagus Salad
• Go Green - This lovely asparagus salad recipe packs a healthy dose of vitamins A, C, E, K, plus magnesium, potassium, fiber and folic acid.
• Shave Things Up - If you have only tried roasted or steamed asparagus, this shaved vegetable salad can be a great way to shake things up. Enjoy the great flavors and health benefits of asparagus in a fresh new bite.
Ingredients for Shaved Asparagus Salad Recipe
- Arugula - 5 oz of arugula make a great base for this raw asparagus salad. Your arugula will provide a canvas for the dish, while still allowing your asparagus to shine.
- Asparagus - You will need 1 pound of asparagus for this salad. Be sure to clean the asparagus and trim off the woody ends beforehand.
- Avocado - Small dice one avocado for this asparagus arugula salad. The avocado will add a beautiful, but subtle touch of creaminess.
- Parmesan - You will need ⅓ cup parmesan for this recipe. Since it is a shaved salad, you should shave your parmesan as well.
- Bacon - This green salad with asparagus packs so much earthiness. Bacon really helps to break it up in texture and flavor. Be sure to cook and chop the bacon before you begin. You will need ⅓ cup finely chopped.
- Optional Garnishes - You may wish to garnish your salad with some additional parmesan cheese. Croutons or red pepper flakes can also be a nice addition to this dish.
Ingredients For The Asparagus Salad Dressing
- Salt & Pepper - You will need a little salt and pepper to season your dressing. I recommend opting for some freshly ground black pepper.
- Dijon Mustard - You will need 1 tbsp Dijon mustard. The flavors in Dijon complement asparagus quite well, so I would not recommend substituting a different mustard.
- Honey - Honey makes a great dressing component due to its sweetness and its consistency. You will need 1 ½ tbsp for this arugula asparagus salad.
- Lemon Juice - A little lemon can make the difference between a good salad and a great salad. You will need 2 tbsp of juice for your dressing. You can serve extra slices or wedges as garnish it you wish.
- Apple Cider Vinegar - You will need 1 tbsp vinegar for your dressing. Apple cider is my favorite both for it's health benefits and for its distinct flavor.
- Extra Virgin Olive Oil - You will need ¼ cup olive oil for your dressing. For salad dressings, I don't really recommend subbing other oils in as consistency and flavor can really influence the dressing. However, safflower and avocado oil are both good options as well.
- To make this salad vegetarian, sub out the bacon. You can replace it with a little marinated tempeh, or some meatless bacon bits. Many bacon bits are meat free, so just check the label.
- Make sure your parmesan is rennet free if preparing a vegetarian version. You can also add some goat cheese if you like with shave asparagus.
- To make the salad vegan, follow the vegetarian subs, and also replace the honey with agave or maple syrup. Replace the parmesan with non-dairy cheese.
How to make Shaved Asparagus Salad
- In a bowl, combine the olive oil, salt, pepper, mustard, lemon juice, honey and apple cider vinegar. Whisk vigorously until fully incorporated. Set aside.
- With a vegetable peeler, shave the trimmed asparagus.
- In a large bowl, combine the shaved asparagus and arugula. With ¼ to ½ of the dressing, gently massage to coat all of the greens.
- Layer on the avocado, bacon and parmesan. Finish with some fresh lemon, cracked black pepper and a sprinkling of salt, if desired. Enjoy fresh.
First, prepare your salad dressing. Add your olive oil, salt, pepper, Dijon, lemon juice, honey, and apple cider vinegar to a bowl. Whisk to completely combine all ingredients.
Next, prepare your raw asparagus. Use a vegetable peeler to shave the asparagus into long ribbons. If you have trouble shaving asparagus, hold it by the pointy end and rest the bottom on a cutting board. Use the peeler to shave in long, downward motions.
Get a large bowl for serving your asparagus salad. Add your arugula and your shaved asparagus to the bowl. Then, dress your greens. It should only take about ¼-½ of the dressing, so you will have extra dressing left over.
Next, add your avocado, bacon, and parmesan to the bowl.
Your salad is ready! You can add some extra lemon juice, salt and freshly cracked pepper, or garnish your salad as desired. Enjoy fresh!
- Asparagus keeps best in water! I recommend storing your asparagus in a cup of water until you are ready to prepare it.
- When chopping or shaving your components, it always helps to consider the bite. You want it to be easy to get a little of each ingredient on your fork at once.
- It is normal for dressing to separate upon sitting. If needed, simply whisk again for a few seconds.
- This salad is best fresh. It will keep in the refrigerator for about a day before it wilts.
- You can prepare the dressing in advance if you like! This dressing lasts up to 7 days in the refrigerator.
- This salad is the perfect addition to a spring or summer potluck.
- If enjoying this salad on its own, you can try adding some julienned hard boiled egg, or slices of grilled chicken.
- Try adding Mandarin orange segments and toasted pine nuts.
- Serve this salad with baguette and butter.
Asparagus is wonderful both raw and cooked. It has great health benefits and can make an awesome shaved salad
Shaved Asparagus Salad Recipe
For the Salad
- 5 oz Arugula
- 1 lb Asparagus. Trimmed of the woody end
- 1 Avocado small chopped
- ⅓ cup Parmesan Cheese shaved
- ⅓ cup Bacon cooked & finely chopped
- Optional Garnishes: parmesan cheese croutons, red pepper flakes
For the Dressing
- ½ tsp Salt
- ¼ tsp Cracked Black Pepper
- 1 tbsp Dijon Mustard
- 1 ½ tbsp Honey
- 2 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- ¼ cup Olive Oil
- In a bowl, combine the olive oil, salt, pepper, mustard, lemon juice, honey and apple cider vinegar. Whisk vigorously until well fully incorporated. Set aside.
- With a vegetable peeler, shave the trimmed asparagus.
- In a large bowl combine the shaved asparagus and arugula. With ¼ to ½ of the dressing, gently massage until all the greens are coated.
- Layer on the avocado, bacon and parmesan.
- Finish with some fresh lemon, cracked black pepper and a sprinkling of salt, if desired. Enjoy fresh.
Salad can be stored up to 1 days before wilting will occur.
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