While I love salads, I do admit that I tend to get bored of them rather easily. I constantly change toppings, but I rarely stray from the baby spinach I use as a base. So its fun when I decide to pop outside the box for a bit and change it up. I did just that by shaving raw asparagus into ribbons, and topped the veggies with some of my usual garnishes. The best thing about this “recipe” is that it really is more of a guideline- like something? Add more. Dislike something else? Reduce it!
Ingredients:
Asparagus Stalks
Goat Cheese
Kalamata Olives
Capers
1 Tablespoon Olive Oil
Juice of ½ a Lemon
Sunflower Seeds
Instructions:
1. After thoroughly washing the asparagus stalks, trim the tops. (You can save these in the freezer for veggie stock later.)
2. Grab the asparagus stalks by the woody bits at the ends. Using a vegetable peeler, shave each stalk away from the woody end creating ribbons of asparagus. (Add the woody bits to the tops in the freezer.)
3. Collect the shaved asparagus in a bowl and add the juice of half a lemon and about a tablespoon of Olive Oil. Toss well.
4. Add in goat cheese crumbles, capers, and olives to taste. Mix well.
5. The goat cheese mixed with the lemon and olive oil creates a bit of a creamy dressing.
6. Top with sunflower seeds for a bit of crunch.
7. Enjoy!
What do you do to mix up your salads? Let me know in the comments below!
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