Shaved Asparagus Salad with Radishes

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Remove the woody ends of the asparagus, and using a vegetable peeler, shave the asparagus lengthwise. (You can use the trimmings to make soup or stock). Cut the radishes into quarters and mix with the asparagus in a bowl.

Add the lemon juice, zest, vinegar, oil, marjoram, salt and pepper to a jar. Twist the lid on tight and shake well.

Pile the asparagus and radishes on a salad plate, much like pasta. Drizzle some of the dressing, to your taste, over the asparagus and radishes. Scatter some cheese over the top and garnish with the edible flowers.

Serve with a nice crusty bread.

Each serving: 160 cal, 15g fat (3g sat), 5mg chol, 190mg sodium, 3g carb, 1g fiber, 3g protein

Recipe by Becky Selengut, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: asparagus, cruciferous vegetables, radishes, salad

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login