Asparagus Salad
Posted: | Categories: Recipes | Tags:gluten-free salad vegan Vegetarian
Savory Recipes
Asparagus Salad
Asparagus near me is so insanely fresh and delicious right now that it would be criminal not to eat as much of it as I can. But so many asparagus salads are just asparagus with a few toppings. I wanted to create a more substantial asparagus salad that lets the fresh produce shine while offering a variety of flavor in every bite. I used dill just because I had it, you could skip it or use whatever fresh herbs you have. Chives, cilantro, or parsley would be particularly good!
Melissa Ben-Ishay
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.
