Keep it fresh with this Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing - an amazing side dish!
Prep Time: 20 minutes mins
Cook Time: 0 minutes mins
Total Time: 20 minutes mins
For the Lemon-Parsley Dressing:
To Make the Lemon-Parsley Dressing:
To Make the Spring Salad:
Rinse all of the vegetables well and 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 you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad.
Thinly slice the radishes and fennel bulb and 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.
Serving: 1Serving (of 3), Calories: 333kcal, Carbohydrates: 17g, Protein: 11g, Fat: 27g, Saturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 17mg, Sodium: 338mg, Fiber: 6g, Sugar: 7g
Course: Salads
Cuisine: American
Keyword: blueberry salad recipes, healthy salad, spring salad
Author: Julia