Raw Asparagus Salad with Beans & Herb
This raw asparagus salad is one of those simple recipes that just lets the ingredients shine. It’s full of fresh herbs and gets a satisfying boost from creamy cannellini beans and edamame. Tossed with a lemon vinaigrette, it’s light, bright, and perfect for a picnic lunch or an easy dinner side. I love how the shaved asparagus keeps it crunchy and fresh, while the arugula adds just the right peppery kick.
Servings: 4 Prep time: 10 min Cook time: 0 min
Ingredients:
1 bunch asparagus
1 can cooked cannellini beans (good quality)
1 cup shelled edamame (thawed if frozen)
2 cups baby arugula
¼ cup fresh mint leaves, roughly chopped
¼ cup fresh dill, roughly chopped
¼cup fresh chives, finely chopped
zest of 1 lemon
juice of 1 lemon
2 tsp grainy mustard
3 tablespoons extra virgin olive oil
salt and freshly cracked black pepper, to taste
shaved parmesan for topping
toasted pistachios for toping
Optional: add a hard boiled eggs or smoked salmon for added protein
Instructions:
01. Prep the asparagus: to trim, hold each spear at both ends and gently bend—it will naturally snap where the woody end meets the tender stalk. Discard the tough ends. Use a vegetable peeler to shave the asparagus into thin ribbons, or slice thinly on the diagonal with a sharp knife. Place in a large mixing bowl.
02. Add the cannellini beans, edamame, arugula, mint, dill, and chives to the bowl.
03. In a small bowl, whisk together the lemon zest, lemon juice, mustard, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
04. Season with more salt, lemon juice, or olive oil to taste.
05. Plate immediately, or let sit for 10 minutes to let the flavors meld. Garnish with Parmesan shavings and nuts for crunch.
