Ingredients
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon vinegar (any type)
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Salad
- 1 lb large asparagus, woody ends trimmed
- 3 oz fresh arugula
- 1 large avocado, pitted, peeled, and chopped
- ½ cup shaved Parmesan cheese
- ⅓ cup chopped pistachios
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, and minced garlic until well combined. Season with kosher salt and black pepper to taste, then set the dressing aside.
- Shave the asparagus: Lay an asparagus spear flat on a cutting board. Using a vegetable peeler, shave it from the bottom end into long, thin strips or ribbons. Collect the shaved asparagus in a large bowl and repeat this process with the remaining asparagus.
- Combine salad ingredients: Add the fresh arugula to the bowl with shaved asparagus. Toss gently to mix the greens evenly.
- Add toppings and dressing: Incorporate the chopped avocado, shaved Parmesan cheese, and chopped pistachios into the salad bowl. Drizzle your desired amount of the prepared dressing over the salad and toss gently to coat everything well.
- Season and serve: Taste the salad and adjust with sea salt and freshly ground black pepper as needed. Serve immediately to enjoy the fresh flavors and crisp texture.
Notes
- Use firm, fresh asparagus for best texture and flavor.
- To shave asparagus quickly, use a sharp vegetable peeler and hold the asparagus steady on a cutting board.
- Adjust the honey in the dressing for sweetness to your preference.
- For a nut-free version, omit pistachios or substitute with toasted sunflower seeds.
- Serve immediately after assembling to maintain the crispness of the asparagus and freshness of the greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
