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Shaved Carrot and Asparagus Salad
Recipe

10 INGREDIENTS • 6 STEPS • 40MINS

Shaved Carrot and Asparagus Salad

5
2 ratings
This is an easy, versatile and absolutely delicious side dish. The shaved carrots and asparagus are tossed with a simple lemon juice and olive oil vinaigrette, which softens them slightly. The cumin in the dressing gives the salad an earthy, Moroccan air, and the mint, goat cheese, and pistachios turn a simple bowl of vegetables into a dish bursting with flavor and lots different textures in each bite. If a vegetable side could be a showstopper, this would definitely be it.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This is an easy, versatile and absolutely delicious side dish. The shaved carrots and asparagus are tossed with a simple lemon juice and olive oil vinaigrette, which softens them slightly. The cumin in the dressing gives the salad an earthy, Moroccan air, and the mint, goat cheese, and pistachios turn a simple bowl of vegetables into a dish bursting with flavor and lots different textures in each bite. If a vegetable side could be a showstopper, this would definitely be it.
40MINS
Total Time
$3.43
Cost Per Serving
Ingredients
Servings
4
US / Metric
Carrot
4 cups
Asparagus
3 cups
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per 4 servings
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Ground Cumin
1/2 tsp
Ground Cumin
Fresh Mint
3 Tbsp
Finely Chopped Fresh Mint
plus more for serving
Shelled Pistachios
1/2 cup
Shelled Pistachios
plus more for serving
Goat Cheese
1/2 cup
Goat Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
398
Fat
30.2 g
Protein
13.7 g
Carbs
23.7 g
Add to plan
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Shaved Carrot and Asparagus Salad
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
step 1
Using a sharp knife, cut the Carrots (4 cups) into long, thin matchsticks. If you have a julienne peeler, or Spiralizer, this will be even easier. Place in a large mixing bowl.
step 1 Using a sharp knife, cut the Carrots (4 cups) into long, thin matchsticks. If you have a julienne peeler, or Spiralizer, this will be even easier. Place in a large mixing bowl.
step 2
Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the Asparagus (3 cups) into thin ribbons. Cut any remaining pieces of asparagus stalk you weren’t able to reach with the peeler into 1-inch pieces and add them to the bowl.
step 2 Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the Asparagus (3 cups) into thin ribbons. Cut any remaining pieces of asparagus stalk you weren’t able to reach with the peeler into 1-inch pieces and add them to the bowl.
step 3
In a glass measuring cup, whisk together the juice from Lemons (1 1/4), Extra-Virgin Olive Oil (1/4 cup), Kosher Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), and Ground Cumin (1/2 tsp).
step 4
Pour over the carrots and asparagus and toss well.
step 5
Refrigerate for at least 30 minutes, or up to six hours. When ready to serve, add the Fresh Mint (3 Tbsp) and Shelled Pistachios (1/2 cup) and toss well.
step 6
Transfer to a serving dish and top with additional Finely Chopped Fresh Mint, Shelled Pistachios and Goat Cheese (1/2 cup). Serve immediately. Enjoy!
step 6 Transfer to a serving dish and top with additional Finely Chopped Fresh Mint, Shelled Pistachios and Goat Cheese (1/2 cup). Serve immediately. Enjoy!
Tags
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American
Budget-Friendly
Gluten-Free
Comfort Food
Low-Carb
Healthy
Shellfish-Free
Vegetarian
Salad
Side Dish
Summer
Vegetables
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