Food Revolution Day Recipe: Shaved Asparagus Salad

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Food Revolution Day Recipe: Shaved Asparagus Salad
Food Revolution Day, which takes place this year on May 17th, is all about keeping cooking skills alive. The goal of the Food Revolution movement is to get everyone around the world excited about food and food education; to learn how to cook real food using local, fresh ingredients; and to share that knowledge and excitement with family and friends.

Shaved Asparagus Salad

Lean On Life is supporting Food Revolution Day by sharing this healthy salad recipe. It embraces fresh, local ingredients that are perfect for this time of year. Asparagus is now in season, and is amazing raw in a salad with its delicious, sweet crunch. I also really like this recipe because it embraces the peeler; a quick, safe alternative for those who don’t like chopping. With beautiful asparagus ribbons, this green salad embraces raw, healthy, beautiful ingredients.

I strongly urge you to cook this recipe, share it, and live it; the Food Revolution Day’s theme. Try the recipe for yourself, share it with others, and embrace the idea of cooking with fresh, real food. Enjoy!

Food Revolution Day Recipe: Shaved Asparagus Salad
Serves 6

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Prep Time
10 min

Prep Time
10 min

Salad
• Fresh, mixed greens (arugula, baby lettuce, and mixed herbs)
• Bunch of fresh asparagus, tips removed
• 1 cucumber
• ½ red onion, thinly sliced
• 1 chopped chili (optional)
• ½ cup toasted slivered almonds
• Fresh shaved Parmesan

Dressing
• 3 tbsp. fresh squeezed lemon juice
• Fresh lemon zest
• 2 tsp organic honey
• 3 tbsp extra-virgin olive oil
• Salt and pepper to taste

Instructions
Start off by combining your ingredients for the dressing in a large salad bowl. Make sure to zest a bit of your lemon first before cutting into it for the juice. Whisk everything together until the dressing has a nice, creamy consistency.
Thinly slice the onion and let it soak in the dressing, which will begin a quick pickling process. Put a pan on medium heat to toast the slivered almonds, stirring until they’re golden brown. Keep an eye on them, because they can burn quickly!
In the meantime, start peeling your asparagus into ribbons by beginning at the top and working your way down. Once you reach the core, you can slice the ends lengthwise and get rid of what’s left. Remove the tips and save them for a different use.
You can either slice the cucumber into thin coins, or if you’re using smaller ones you can peel those into ribbons as well. Chop up the chili (optional) and combine everything in the salad bowl.
Sprinkle the toasted almonds on top, and if you like you can also shave some fresh parmesan onto the salad to add a sharp punch of flavor.

Notes
Serve this up at your Food Revolution Day dinner party or just make it for a family meal, and marvel at how delicious fresh, local ingredients can taste!

Lean On Life http://www.leanonlife.com/

 

 

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