Shaved Spring Vegetable Salad Recipe

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Chester
Chester March 29, 2021
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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
Cooking:
Total: 15 minutes
Serves:

Ingredients

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

Instructions

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

Dressing:

  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.

Nutrition

  • 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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