Best 3 Raw Asparagus Salad Recipes

Asparagus salad is a refreshing and nutritious dish that can be enjoyed as a light lunch or as a side dish. It is made with fresh asparagus, which is a good source of vitamins A, C, and K, as well as fiber and antioxidants. The salad is typically dressed with a simple vinaigrette, but there are many variations that can be made to suit your taste. This article offers three delicious raw asparagus salad recipes that are sure to please everyone. The first recipe is a classic asparagus salad with a lemon-tahini dressing. The second recipe is a more substantial salad with roasted chickpeas and feta cheese. The third recipe is a unique and flavorful salad with asparagus, strawberries, and goat cheese. All three recipes are easy to make and can be tailored to your liking. So whether you are looking for a light and refreshing salad or a more hearty and satisfying meal, you are sure to find a recipe in this article that you will love.

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RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint image

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Provided by Joshua McFadden

Categories Spring Asparagus Walnut Breadcrumbs Parmesan Lemon Lemon Juice Mint Salad Raw Side Vegetarian Vegan Wheat/Gluten-Free Quick & Easy

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

Steps:

Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.

RAW ASPARAGUS SALAD

Raw Asparagus Salad image

Provided by Amanda Hesser

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/8 teaspoon dry mustard
1/4 teaspoon celery salt
1/16 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 1/4 teaspoons sugar
Pinch dried thyme
1/4 teaspoon crushed caraway seed
1/3 cup red-wine vinegar
1/3 cup vegetable oil
1 tablespoon ketchup
1/8 teaspoon Worcestershire sauce
2 cups trimmed and finely sliced asparagus (about 1 pound)
2 tablespoons finely sliced scallions, green and white parts
1/4 cup thinly sliced radish
1/2 teaspoon salt
4 medium sized Boston or bibb lettuce leaves, washed

Steps:

Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

RAW ASPARAGUS, MUSHROOM AND PARSLEY SALAD WITH NUTS AND PARMESAN

RAW ASPARAGUS, MUSHROOM AND PARSLEY SALAD WITH NUTS AND PARMESAN image

Categories Mushroom Peach Squash Thyme

Yield 4 people

Number Of Ingredients 8

Ingredients

Kosher salt & ground pepper
1 Tbls lemon juice
1 1/2 Tbls EVOO
1/2 # asparagus, trimmed
1 cup flat leaf parsley leaves
4 oz. button mushrooms, thinly sliced
1/3 c. pistachios
1 oz. shaved parm-reggiano cheese

Steps:

In large bow, combine salt, black pepper and lemon juice. Whisk until salt is dissolved, then whisk in oil. Set aside. Lay the asparagus flat on cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices. Add to salad bowl along with all but cheese. Toss well to coat with dressing. Divide amont 4 serving plates and top each with cheese.

Tips:

Choose the freshest asparagus possible. Look for asparagus that is bright green and has tightly closed tips.
Prepare the asparagus properly. Trim the tough ends of the asparagus and peel the bottom third of each stalk.
Use a variety of toppings. This recipe is a great way to use up leftover vegetables and herbs. Some good options include tomatoes, cucumbers, red onions, avocado, and fresh herbs like basil or cilantro.
Don't overdress the salad. A little bit of dressing goes a long way. You want the flavors of the asparagus and other vegetables to shine through.
Serve the salad immediately. Raw asparagus salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Raw asparagus salad is a delicious, healthy, and refreshing dish that is perfect for summer. It is easy to make and can be customized to your liking. So next time you are looking for a light and healthy meal, give this raw asparagus salad a try.