Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing
Ingredients
For the Spring Salad:
- 1 bunch asparagus, shaved
- 8 radishes, thinly sliced
- 1 large bulb fennel, thinly sliced
- ¼ red onion, thinly sliced
- ½ cup raw walnuts, chopped
- ½ cup feta cheese crumbles
For the Lemon-Parsley Dressing:
- Zest of 1 lemon
- 3 tbsp. fresh lemon juice
- 1 tbsp. white vinegar
- 2 tbsp. olive oil
- 2 tbsp. fresh parsley, chopped
- 3 cloves garlic, minced
- ¾ tsp. kosher salt, or to taste
Options for Serving:
- Hard boiled eggs
- Avocado
Instructions
To prepare the lemon-parsley dressing:
- In a small bowl, or shaker, whisk together all of the ingredients for the dressing; set aside until ready to use.
To prepare the spring salad:
- Rinse all of the vegetables well; chop off the tough ends of the asparagus and discard.
- Run a vegetable peeler, or potato peeler, down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
- Once down to the center of the asparagus and it becomes difficult to peel, chop the remaining parts finely and add to the salad.
- Thinly slice the radishes and fennel bulb; add to the salad bowl along with the chopped walnuts and feta cheese.
- Pour all of the lemon-parsley dressing over the salad and toss well.
- If desired, serve the salad with chopped hard boiled eggs and avocado.