Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing
For the Spring Salad:
thinly sliced, 8 radishes
large bulb fennel
feta cheese crumbles
For the Lemon-Parsley Dressing:
Zest of 1 lemon
fresh lemon juice
Options for serving:
Hard boiled eggs
To Make the Lemon-Parsley Dressing:
Whisk together all of the ingredients for the dressing and set aside until ready to use.
To Make the Spring Salad:
Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
Once you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad.
Thinly slice the radishes and fennel bulb and add to the salad bowl along with the chopped walnuts and feta cheese.
Pour all of the lemon-parsley dressing over the salad and toss well.
If desired, serve the salad with chopped hard boiled eggs and avocado.