Go Back
–+ servings

Shaved Asparagus and Arugula Salad with Parmesan, Crushed Pistachios and Lemon Vinaigrette

Servings 4

Ingredients

Salad ingredients
  • 1 lb asparagus, thick spears
  • 4 oz baby arugula
  • ¼ cup shaved Parmesan cheese
  • ¼ cup pistachios, crushed
  • 2 avocados, halved, pitted, and cut into slices
Dressing ingredients
  • ½ tsp finely grated lemon zest
  • ½ lemon, juiced
  • 2 tbsp minced shallots
  • 1¼ tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 small garlic clove (minced)
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper

Instructions

Dressing instructions
  • Combine the lemon zest and juice, shallots, mustard, vinegar, and garlic in a blender and puree until smooth. 
  • With the blender running on medium, add the olive oil in a thin stream through the top of the blender lid. Blend until emulsified. Season with salt and pepper. Pour the vinaigrette into a small jar, cover, and refrigerate until ready to use. 
Assembly
  • Wash and remove the tough woody ends of the asparagus spears. Holding the stem end of the asparagus spear, use a vegetable peeler to shave the asparagus starting at the stem and running the vegetable peeler all the way to the tip. 
  • Place the shaved asparagus in a large bowl. Add the arugula. Toss the asparagus and arugula together and lightly dress the salad. 
To serve
  • Plate the greens on a platter or individual salad plates. Top each portion with half an avocado, pistachios, and shaved Parmesan cheese. 
Copied Print