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Shaved Asparagus Salad

Spring Asparagus spears, crunchy bok choy and radish with cherry tomatoes and scallions make a lovely raw spring salad full of textures and subtle flavours ~ patch to plate, farm-fresh flavours.

 

  • Serves4
  • Cooks in 0
  • Prep time 10 mins

Ingredients

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  • 10 young asparagus spears - thinly sliced
  • 4 cups bok choy - thinly sliced
  • 4 radishes - thinly sliced
  • 2 cups cherry tomatoes - cut in ½
  • 1 scallion | chive bunch - thinly sliced

Method

 

Shaved Asparagus Salad

 

WASH all your salad vegetables.

 

SLICE young asparagus spears very thinly on an angle – discard the woody end. You can use a mandolin.

 

SLICE all the other vegetables thinly.

 

PLATE bok choy, asparagus and radishes – scatter over the tomatoes and scallions or chives.

 

STORE in the fridge in a glass container with a lid. 

 

Serving Ideas
with or without any dressing, see below for suggestions
add boiled eggs or poached eggs
add smoked fish
add new season steamed baby potatoes
add toasted nuts and seeds
add avocado
Spiced Turkey & Zucchini Burgers

 

Dressing Ideas
with a splash of lemon juice or apple cider vinegar
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette 
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP BOK CHOY for SALAD GREENS = spinach, arugula, mizuna, turnip greens, crispy baby lettuces, oak leaf, baby kale, pea shoots, micro-greens.

 

SWAP Radishes for Hakurei tunrips, kohlrabi, baby zucchini, baby carrots, 

 

ADD HERBS – fresh chives, chervil, parsley, dill, basil, sorrel, mint, fennel, dandelion greens.

 

ADD EDIBLE SPRING FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel, 

 

ADD VEGETABLES red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, cucumbers, avocados.

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