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Asparagus Summer Salad 🥑🍋🎍
Isn’t she a beauty?!! I completely adore simple chopped salads that look as beautiful as they taste! We eat with our eyes first, so it’s fun to create something begging us to dive in!
🔪 Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present with myself. It’s strangely soothing while the finished result always has me feeling a great sense of accomplishment that my family will be eating all those beautifully prepared fresh vegetables.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this salad to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
💚❓Pop Quiz: What’s the FIRST thing you think of when you think of asparagus!? 😂
➡ Asparagus isn’t just delicious, it’s also incredibly nutrient-dense … and it’s also low in calories, with a half-cup serving containing only 20 calories!
💡 It’s an excellent source of vitamins A, C, and K, disease-fighting antioxidants, and fiber.
⚡ Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.
It’s also believed to help lower high blood pressure and it’s high in folate, which helps reduce the risk of neural tube defects during pregnancy.
🤓 TRIVIA FACT: These little green (or white and purple) stalks are actually part of the lily family.
👩🏾🍳 Asparagus is especially delicious roasted or steamed (and NOT canned or overcooked).
- 6 cups fresh baby arugula
- 12 spears of young asparagus, blanched and halved lengthwise
- 1 summer squash, shaved into ribbons with a veggie peeler
- 1 large cucumber, very thinly sliced
- 1 large avocado, chopped
- 1/2 cup freshly shaved parmesan cheese
- 1/4 cup shelled pistachios, chopped
- juice and zest of 1 large fresh lemon
- 2 Tbsps Dijon mustard
- 2 Tbsps raw honey
- 4 Tbsps extra virgin olive oil
In a med/large pot, bring 8 cups of water to a boil. Season with 2 pinches of sea salt, then add in asparagus; boil until just tender, about 3 minutes (depending on thickness). Remove with tongs and immediately transfer asparagus into an ice water bath for 1 minute to stop the cooking process.
In a small jar, combine all the dressing ingredients and shake well to emulsify. Or simply whisk it together very well in a small bowl.
Slice asparagus down the middle lengthwise to create thin strips.
Using a vegetable peeler, create ribbons of summer squash.
Thinly slice your cucumber and chop your ripe avocado.
In a large salad bowl add the arugula first.
Then, arrange the asparagus, squash ribbons, cucumber, and avocado nicely. I like to curl the ribbons to make a pretty presentation.
Drizzle your homemade dressing over the top of your salad.
Top your salad with freshly shaved parmesan and coarsely chopped pistachios.