Shaved Asparagus Spring Salad
Shaved Asparagus Spring Salad! Perfect for showers, brunch, Easter and more. Vegan.
Ingredients
- 1 cup couscous, uncooked
- 1 bunch of asparagus, shaved with a vegetable peeler or mandoline
- 6- 7 each radishes, thinly sliced
- 1 tablespoon dijon mustard
- 1 lemon, zest and juice
- 1 teaspoon salt
- 1/3 cup olive oil
- ¼ cup mint, chiffonade
- ¼ cup almonds, sliced
Instructions
- Cook couscous according to package directions. Fluff with a fork, then transfer to the fridge to let cool to room temperature.
- While couscous is cooking, use a peeler to shave asparagus spears into thin ribbons. Next, thinly slice radishes. Set aside.
- Whisk together mustard, lemon, and salt in a bowl. While whisking, slowly drizzle olive oil in to create a vinaigrette.
- In a small pan, toast almonds over low-medium heat until they are fragrant and a slight golden brown.
- Once the couscous has cooled completely, mix together with mint, vinaigrette, asparagus, radishes, and almonds. Season to taste, as needed, and serve. This salad tastes best when eaten within a few hours of dressing. To make in advance, wait to dress until ready to serve.
Nutrition
Serving: 1servingCalories: 259kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.002gSodium: 423mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 106IUVitamin C: 12mgCalcium: 37mgIron: 1mg