Asparagus Salad
Posted: | Categories: Recipes | Tags:gluten-free salad vegan Vegetarian
Asparagus Salad
Melissa Ben-Ishay
Savory Recipes
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!
Ingredients
- 1 bunch asparagus, ends cut off
- 1 carrot, peeled and trimmed
- 1 large zucchini
- 1/2 cup pumpkin seeds
- 1/2 cup slivered almonds
- 2 red scallions, trimmed
- 2 Persian cucumbers
- 2 radishes
- 1 16 oz. container whole milk cottage cheese, yogurt, or labneh, to serve
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- 3 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large garlic clove, grated with a Microplane
- 1 tablespoon white vinegar
- 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.
