Shaved Spring Vegetable Salad Recipe

Shaved Spring Vegetable Salad Recipe

How To Make Shaved Spring Vegetable Salad

This dish mimics the freshness of spring. Spring vegetable salad is made of thinly sliced vegetables drizzled with a light citrusy dressing.

Preparation: 15 minutes
Total: 15 minutes



For the Salad:

  • 8ozasparagus spears,about 10 medium, woody ends snapped off
  • 2medium carrots
  • ½large bulb fennel
  • 6radishes

For the Dressing:

  • 1tbsplemon juice,plus 1 teaspoon
  • ½lemon,zest
  • 2tbspextra-virgin olive oil
  • 1tsphoney
  • ½tspkosher salt
  • ¼cupmint,fresh roughly chopped

For the Garnish:

  • 2ozparmesan cheese
  • cupwalnuts,chopped


  1. Cut the vegetables into very thin slices using a Japanese mandolin. Pile into a large bowl.


  1. In a small bowl, whisk together the lemon juice, zest, olive oil, honey, and salt.

  2. Just before serving, add mint and the dressing. Use a vegetable peeler to shave about 20 thin shards of Parmesan into the salad. Toss again. Taste and add more salt and dressing if needed.

  3. Transfer to a large plate. Scatter the walnuts over the top. Serve immediately.


  • Calories: 110.86kcal
  • Fat: 7.29g
  • Saturated Fat: 2.24g
  • Monounsaturated Fat: 4.04g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 7.85g
  • Fiber: 2.73g
  • Sugar: 4.09g
  • Protein: 5.01g
  • Cholesterol: 6.43mg
  • Sodium: 281.46mg
  • Calcium: 151.99mg
  • Potassium: 307.34mg
  • Iron: 1.69mg
  • Vitamin A: 223.17µg
  • Vitamin C: 12.08mg
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