Ingredients
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1 bunch asparagus, ends cut off
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1 carrot, peeled and trimmed
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1 large zucchini
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1/2 cup pumpkin seeds
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1/2 cup slivered almonds
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2 red scallions, trimmed
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2 Persian cucumbers
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2 radishes
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1 16 oz. container whole milk cottage cheese, yogurt, or labneh, to serve
For the dressing
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3 tablespoons extra virgin olive oil
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Juice of 2 lemons
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 large garlic clove, grated with a Microplane
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1 tablespoon white vinegar
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3 tablespoons dill (or whatever fresh herbs you have)
Directions
Boil a large pot of water over high heat and prepare an ice bath.
- While you wait, cut the asparagus on a bias into 1/4" pieces and peel the carrot and zucchini into thin ribbons.
- Add the asparagus to the boiling water and cook for 1 minute, until bright green. Transfer immediately to the ice bath.
- Heat a small frying pan over medium-high heat and add the pumpkin seeds and almonds. Toss occasionally so they don't burn. Once they crackle and turn lightly golden, remove from heat.
- Cut the white, purple, and light green parts of the scallions on a bias in 1/4" pieces and finely chop the cucumbers.
- Add the carrots, zucchini, cucumbers, and scallions to a large bowl. Strain the asparagus and add those to the bowl, too. Slice the radishes with a mandoline and add to the bowl.
- Whisk together all of the dressing ingredients and pour it over the veggies. Mix well to evenly coat.
- Add the cottage cheese (if using) to a food processor and pulse until smooth.
- Spread the cottage cheese in a flat layer on a plate and pile the salad on top. Garnish with the toasted pumpkin seeds and almonds. Serve immediately.
What You'll Need
What You’ll Need
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