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Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing
Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing
Prep Time
20 mins
Total Time
20 mins
Author: Julia
For the Spring Salad:
  • 1 bunch asparagus shaved
  • 1 bunch radishes thinly sliced, 8 radishes
  • 1 large bulb fennel thinly sliced
  • ¼ red onion thinly sliced
  • ½ cup raw walnuts chopped
  • ½ cup feta cheese crumbles
For the Lemon-Parsley Dressing:
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 3 cloves garlic minced
  • ¾ teaspoon kosher salt to taste
Options for serving:
  • Hard boiled eggs
  • Avocado
To Make the Lemon-Parsley Dressing:
  1. Whisk together all of the ingredients for the dressing and set aside until ready to use.
To Make the Spring Salad:
  1. Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
  2. Run a vegetable peeler (or potato peeler) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
  3. 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.
  4. Thinly slice the radishes and fennel bulb and add to the salad bowl along with the chopped walnuts and feta cheese.
  5. Pour all of the lemon-parsley dressing over the salad and toss well.
  6. If desired, serve the salad with chopped hard boiled eggs and avocado.