Shaved Asparagus Salad: Who knew that asparagus could taste so good raw? It’s all in the way you prep them! Paired with your favorite grain and a lemony mustard dressing for a super tasty side dish.
I may be on vacation this week (maybe you’ve seen some of the gorgeous turquoise water I’ve posted on social media from Turks and Caicos—or the way I make healthy choices given the options available to me on this trip??) but I haven’t forgotten that Memorial Day Weekend is just around the corner, nor have I forgotten that you’re probably wondering what to bring to that BBQ you were invited to. ALWAYS OPT FOR THE HEALTHY CHOICE. It could very well be the only healthy option and your hostess and the other guests will thank you. I promise.
Shaved Asparagus Salad
I think the memorial holiday weekend serves as the natural break from spring to summer (what is it they say about the white shoes and the white jeans???)—but let’s not get ahead of ourselves when there’s so much wonderful spring produce to enjoy!! I know you all are looking forward to the BBQs, and the beach and the outdoor entertaining (me too!!!) and I wanted to get this recipe to you for a delicious and refreshing spring salad while the fresh and local asparagus are at the peak of their season.
Eating in season has many benefits, but a few that come to mind instantly are: HEALTH—nutrients are lost with time, storage and transport. TASTE—foods lose flavor and moisture when they’re held. Food taste best when they are allowed to ripen naturally and properly. COST—produce costs more when you factor in shipping or forced unnatural conditions. BALANCE—living within nature’s rhythm rather than living in conflict with nature is our bodies natural tendency. Why fight it?
Asparagus for the healthy win!
Asparagus is one of my favorite spring veggies. It lends itself to many types of cooking—from grilled, to roasted, soups to spreads. These bright green spring veggies are packed with Vitamins A, C, E, K and B6. Asparagus also contain the nutrients folate, iron, copper, calcium, protein, and fiber—-giving it some serious health perks to go along with its congenial personality!
Asparagus promotes digestive health—encourages good bacteria to thrive and helps to fight belly bulge. It is also a natural diuretic, full of fiber and therefore good for weight loss. It’s good to know that the Vitamin K in asparagus helps your body absorb calcium, making it super for bone health. Another benefit to consuming asparagus is that it has a good amount of folate, which improves mood and helps ward off depression. The vitamin E and the antioxidants help strengthen the immune system, and fight toxins. Really, what’s not to like about this super veggie? If it’s still cold where you live, you may want to make a batch of this asparagus soup—another awesome choice for these super veggies!
I hope you’re able to spend time with family and friends over the holiday weekend—-do them a favor and make this simple yet super healthy and refreshing salad—I’ll be heading to Chicago for a family event and I’m so excited to spend some time with relatives I don’t see often enough!!
- 2 lbs asparagus (the thicker the better for shaving
- 1/2 cup dry faro*
- 1 bunch scallions
- 1/4 cup mint leaves (I like a bit more)
- 1/2 cup avocado oil (or olive oil)
- 1/2 cup lemon juice
- 1 Tablespoon dijon mustard
- 1 Tablespoon honey or maple syrup if vegan
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- *any grain will work. Quinoa works well if you need GF
- PREPARE FARO: Rinse faro and add it plus 1 cp filtered water to saucepan and bring to a boil. Cover, reduce heat to a simmer and cook for 20 minutes. Drain, rinse, and drain again.
- MAKE DRESSING: add all ingredients to a jar with tight fitting lid and shake well. Alternately use a whisk to make sure everything mixes fully. Set aside.
- PREPARE VEGETABLES: use a vegetable peeler to shave asparagus into long ribbons. Thinly slice scallions on the diagonal. Stack mint leaves and julienne slice.
- MIX SALAD: place faro and vegetables in a medium sized bowl. Start by adding in half the dressing and toss well. Let the flavors mingle. Before serving, taste for dressing/seasonings and add more to taste.
Salad will stay good in the fridge for 3 days already dressed....or you can prep the components and refrigerate separately, tossing just before serving.
Amount Per Serving Calories 258Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 272mgCarbohydrates 20gFiber 5gSugar 6gProtein 6g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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