{"id":19942,"date":"2022-05-06T11:27:21","date_gmt":"2022-05-06T10:27:21","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=19942"},"modified":"2024-08-30T16:46:06","modified_gmt":"2024-08-30T15:46:06","slug":"asparagus-raw-salad","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/asparagus-raw-salad\/","title":{"rendered":"Asparagus Raw Salad With Feta And Mint"},"content":{"rendered":"\n

I've never really been a fan of salads (if they're boring)<\/em>, but this shaved asparagus raw salad with feta and mint...<\/strong> I could eat it all week long, every lunch and every dinner! If you're not a fan, give it a try: the freshness of asparagus and mint, together with the saltiness of feta cheese and the nutty touch of almonds, makes it perfection!<\/p>\n\n\n\n

Also, YES you can eat raw asparagus, especially now that it's...asparagus season!<\/p>\n\n\n\n

\n\n\n\n
\"\"<\/figure>\n\n\n\n

Recipe ingredients<\/h2>\n\n\n\n

I love simple recipes, and I love when they have a short list of ingredients. But also know that the easier the recipe, the more important it is to have high quality ingredients. Let's see them.<\/p>\n\n\n\n

For the vinaigrette<\/h3>\n\n\n\n

The vinaigrette recipe is almost identical to the one I've used in my cucumber feta tomato salad with avocado and olives<\/a>, except I've used green onion instead of shallot. Indeed you'll need green onion, high quality extra-virgin olive oil (always aim for the quality!), vinegar, salt and black pepper.<\/p>\n\n\n\n

About the vinegar: this recipe is adapted from Samin Nosrat \"Salt, Fat, Acid, Heat<\/a>\" <\/em>book, she uses red wine vinegar. Instead I've used apple cider vinegar and also experimented with coconut vinegar (which I am loving). Feel free to use your favorite, but I wouldn't recommend balsamic because it might be too \"strong\". <\/p>\n\n\n\n

For the salad<\/h3>\n\n\n\n

You'll need organic flavorful 1 pound asparagus. I know there are a few varieties, I am using the green one here.<\/p>\n\n\n\n

You will also need feta cheese, almonds and fresh mint. To go the extra mile, I recommend slicing the almonds and then toasting them. YUM.<\/p>\n\n\n\n

You can also try goat cheese instead of feta. And other nuts (I'm thinking about delicious crunchy pine nuts!) instead of almonds. For that little extra: a kick of red chili flakes is a great addition.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Step by step: make the best asparagus raw salad<\/h2>\n\n\n\n

Salads come together in minutes, and I think we all appreciate that. This fresh asparagus salad takes a tiny bit more mainly because you need to prepare vinaigrette and shave the vegetable. But don't worry, it'll be ready in max 20 minutes max.<\/p>\n\n\n\n

Prepare vinaigrette<\/h3>\n\n\n\n

First step is preparing this tasty vinaigrette: finely chop green onion (or shallot) and add it to vinegar into a small bowl, then let it sit for 10 minutes. This will allow to \"soften\" its flavor.<\/p>\n\n\n\n

Then add a good EVO oil, salt and black pepper and whisk. <\/p>\n\n\n\n

Can you omit this and just use vinegar and oil? Yes but trust me it WON'T BE THE SAME. This vinaigrette is everything, reason why I very often use it in my salads.<\/p>\n\n\n\n

Clean + peel the asparagus <\/h3>\n\n\n\n

This is the only time consuming thing here. If it wasn't for this, it would have been a 5 minute salad. Read all the tips in the paragraph below.<\/p>\n\n\n\n

Prepare salad<\/h3>\n\n\n\n

You'll see in my photos on this page that there's a mix of thin ribbons and julienne asparagus. You can do this too, even though I prefer the julienne (it seems more crunchy). You can do both of these cuts with a vegetable peeler or julienne peeler.<\/p>\n\n\n\n

Place the asparagus' thin strips into a large bowl, add crumbled feta, toasted almonds, fresh mint and the vinaigrette. Toss well and it's ready!<\/p>\n\n\n\n

It's a great healthy side dish packed with vitamin c (we're eating them raw and that is even better), but we ate it was with some crostini.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

How to clean asparagus tips and tricks<\/h2>\n\n\n\n

Like I said before, cleaning the asparagus is probably the only time consuming thing here*.<\/p>\n\n\n\n

Make sure to clean it under running cold water and then, using a knife on a cutting board, chop off the tough ends of the asparagus stalks. Use a vegetable peeler to shave the skin. Never waste it: place it into a plastic bag, freeze, then next time you can prepare a delicious broth for asparagus risotto.<\/p>\n\n\n\n

*If the asparagus is tender, you can avoid peeling the skin.<\/em> In that case the salad will be super quick to make.<\/em><\/p>\n\n\n\n

How to store this asparagus raw salad?<\/h2>\n\n\n\n

I usually like to prepare food in the moment, but if you want to do some meal prep I recommend making this asparagus raw salad one day before if at all.<\/p>\n\n\n\n

Indeed I made mine and ate it for lunch, then stored it into an airtight container until the next day. Must say it was delicious because it soaked all the flavors.<\/p>\n\n\n\n

Other ideas<\/h2>\n\n\n\n

If you want to try other asparagus recipes, here are my favorites: cream of asparagus soup<\/a>, asparagus quiche with salmon<\/a>, 10-minute asparagus ricotta tart<\/a>.<\/p>\n\n\n\n

\n\n\n\n

If you make this delicious asparagus salad recipe, please be sure to give it a rating and leave a comment! It would make me so happy!<\/strong>  🙂<\/p>\n\n\n

\n
\"\"<\/a><\/figure><\/div>\n\n\n

Remember: if you try one of my recipes, tag me on Instagram<\/a> or DM me the photos!<\/em> <\/p>\n\n\n\n<\/a>\n\n\n\n

\n\n\n
<\/div>
\"Raw<\/a><\/div>\n\n\n
\n\t
\n\t\t

Asparagus Salad With Feta and Mint<\/h2>\n\n\t\t
<\/div>\n\t\t
The freshness of asparagus and mint, together with the saltiness of feta cheese and nutty touch of almonds, makes the perfect Spring salad.<\/span><\/div>\n\t\t
<\/div>\n\t\t\n\t\t
<\/div>\n\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\t\n\t\t\n\t\t
<\/div>\n\t\t\n\t\t
<\/g><\/svg><\/span> Prep Time: <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\t
<\/g><\/svg><\/span> Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n
<\/div>\n\t\t\n\n\t\t
Author: <\/span>Roberta<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t

Ingredients<\/h3>
Green onion vinaigrette:<\/h5>