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Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing

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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.