Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing is crisp, zesty, flavorful and healthy – perfect to cool your spring fever.
Spring fever. Anyone have it? Plants are perking up, birds are chirping, animals are frolicking. You’re restless… perhaps irritable… and things. Why? Why, life, whyyyyy?
I googled it and discovered the reason for spring fever is on account of all the serotonin that’s rip roaring through our systems because of the increased amount of sunlight the earth has bestowed upon us, as serotonin is formed by sunlight. Winter = melatonin = hibernation. Spring = serotonin = bow chicka wow wow.
Sorry. I will never do that to you again. And I always make promises I can’t keep.
Spring salad. Should we fan your spring fever with it? Cool it down, tell it to take a chill pill?
The best part about spring other than extended daylight is all the crisp spring produce. Asparagus, radishes, fennel, citrus, root vegetables, green beans, peas, greens, greens, and greens…they’re all in season and ripe for the shaving, chopping, salad-ing.
Have you ever shaved an asparagus? This was my first shaved asparagus rodeo and it was a boot-stomping hootenanny. All the asparagus got shaved. My legs were jealous. Shaving asparagus does require a little time and energy output but what happens is pretty magical. All you need is a vegetable peeler or potato peeler to put asparagus in a different perspective. Shaving gives asparagus a makeover. Dresses it in a new outfit. Makes it so utterly edible raw. You just take your tater peeler to raw stalks of asparagi and add in thinly sliced radishes and fennel for a spring jamboree of color and flavor.
This salad took me by surprise. I was originally going to make a roasted spring vegetable salad, but it was so warm and sunny this weekend (< – – – my apologies to those who are still freezing and frowny. Winter just wasn’t in our plan this year), that I decided to leave the veggies raw and whip up a zesty, herb-y lemon-parsley dressing. I was fairly certain it was going to be a blasé recipe, not meant for sharing on the blog. . .
And it was the exact opposite. The thinly sliced spring veggies with the lemon-parsley dressing, walnuts and feta cheese come together like bow chicka bow wow wow. Oops.
And because I can’t possibly eat salad without gobs of avocado and some form of animal protein, I ate the salad like this as soon as I finished snapping photos.
Do the Cupid Shuffle then cool your spring fever with this spring salad.