Shaved Asparagus Salad with Lemon Dressing
A refreshing spring salad featuring tender shaved asparagus ribbons, vibrant arugula, creamy avocado, and salty Parmesan shavings, all tossed with a zesty lemon-vinegar dressing. Toasted pistachios add crisp texture to balance the dish’s richness and brightness.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings 1x
- Category: Recipes
- Method: Cold
- Cuisine: American
- Diet: Vegetarian
Ingredients
Large asparagus 1 lb
Extra virgin olive oil 1/4 cup
Fresh lemon juice 2 tablespoons
Rice vinegar 1 tablespoon
Honey 1 teaspoon
Garlic clove, minced 1
Fresh arugula 3 oz
Large avocado 1
Parmesan cheese 1/2 cup, shaved
Shelled pistachios 1/3 cup, chopped
Sea salt and black pepper To taste
Kosher salt To taste
Instructions
Trim asparagus of woody ends and shave into paper-thin ribbons using a vegetable peeler
In a small bowl, whisk together olive oil, lemon juice, rice vinegar, honey, and garlic to create dressing
Season arugula with a pinch of kosher salt and black pepper, then add to a large bowl
Add asparagus ribbons, chopped avocado, and Parmesan shavings to the bowl
Sprinkle chopped pistachios over the top and dress with the lemon vinaigrette
Taste for seasoning and finish with additional sea salt and pepper if needed
Notes
Use a mandoline or spiralizer for more precise asparagus shavings
For vegan adaptation: substitute Parmesan with nutritional yeast and use maple syrup
Freshly grated Parmesan maintains texture better than pre-grated versions
Toast pistachios in a dry skillet for enhanced flavor (watch closely to avoid burning)
Chilled asparagus and avocado help maintain crispness
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg