Asparagus Summer Salad
Ingredients
- 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
Dressing:
- juice and zest of 1 large fresh lemon
- 2 Tbsps Dijon mustard
- 2 Tbsps raw honey
- 4 Tbsps extra virgin olive oil
Instructions
- 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.
- Enjoy!
Like this? Leave a comment below!