Wednesday, April 3, 2013

Spring Recipe Sneak Preview: Asparagus Ribbon Salad

  • 1 bunch fresh asparagus, rinsed, stems and tips removed
  • 2 cups watercress, arugula or salad greens of choice


  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 scant tsp honey
  • 1 tsp dry mustard
  • 1 tsp Dash of Spring (included in your kit) 
  • Sea salt and freshly ground black pepper to taste
  • Diced Avocado
  • Hemp or Lightly toasted Sunflower Seeds

Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue shaving into ribbons until spear is mostly used up. Slice tips of asparagus in half.

Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes. (Also excellent the next day)

Toss the marinated asparagus with salad greens. 

Sprinkle the asparagus-arugula mixture with the seeds, avocado, fresh black pepper. 

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