Fresh Asparagus Salad Recipe with Cucumber, Radish and Goat Cheese
One surefire sign of spring is fresh asparagus at markets and in your garden. Not many people have eaten asparagus in its raw state, but this asparagus salad introduces fresh, uncooked asparagus in a deliciously light, crave-worthy way.
With summer around the corner, focus on nutritionally-dense salads that incorporate local, seasonal ingredients like asparagus. That way, you stay satisfied and fit. Dig into this fresh asparagus salad for lunch or a light dinner. Enjoy!
To make the raw asparagus stems more edible, they are peeled so that they resemble thin ribbons. The dressing, which includes lemon juice and vinaigrette, helps to break down the toughness of the asparagus, creating a softer, flavor-infused bite. This asparagus salad is anything but ordinary and a great way to get into the spirit of the spring season.
Asparagus Salad with Cucumber, Radish and Goat Cheese
- 5 radishes
- 1 large cucumber
- 8 asparagus stems
- 3 ounces goat/sheep feta cheese
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Red pepper flakes
Thinly slice the radishes and cucumber, keeping their skins intact. Use a vegetable peeler to slice along the length of the asparagus, creating thin ribbons. Add the radish, cucumber and asparagus pieces to a salad bowl. In a separate, smaller bowl, whisk together the oil, vinegar, lemon juice, maple syrup, salt and pepper. Pour over the vegetables and toss until all ingredients are combined and the dressing is coating all of the pieces evenly. Top with crumbled feta cheese and give the salad one last light toss. Serve with a dash of red pepper flakes. Enjoy!
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Photo Credit: Bunch of Asparagus from Shutterstock
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