We’ve loved playing with raw foods and adding more nutrition to our diet. At times, the flavor of raw vegetables can be overly bitter and keep me going back to the skillet. This salad shifted my paradigm and now I firmly believe that asparagus and zucchini are just as tasty raw as they are cooked. This salad hosts a variety of green veggies that when cut down and into ribbons, are absolutely delicious. With a punch of onion, crunch of almonds, and creamy finish of goat cheese, it boasts a nuance of flavor and finesse unlike most salads we’ve tasted. (Remove goat cheese and this recipe is Whole30 Approved!)
Keep reading for the full recipe after the jump!
Zucchini Ribbons and Asparagus Salad
- 3 organic, locally grown zucchini
- 1 bunch of asparagus
- 2 C organic baby kale
- Juice of two lemons
- 1/4 C red onion, sliced in thin rounds
- 4 T organic extra virgin olive oil
- 2 cloves of garlic, minced
- 3 T fresh parsley, torn
- 3 T fresh mint, torn
- 1/2 C raw almonds, chopped
- 2 oz goat cheese, crumbled
- salt and pepper, to taste
Rinse produce and pat dry with paper towel. Using a vegetable peeler or a spiralizer, cut zucchini into ribbons. Place in bowl for serving. Clean asparagus and remove the woodsy part of the stem. Cut stalks into 1 inch pieces and place in salad bowl. Add herbs, kale, red onion, and rough chopped almonds. In a smaller side bowl, juice 2 lemons. Slowly drizzle in extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. Pour over salad and toss. Top with crumbles of goat cheese and fresh ground black pepper. Serve and enjoy!
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