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Shaved Asparagus Spring Salad with Feta Dressing
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Photography by Olivia Hayo for Edible San Diego
Ingredients
SERVES 4
FOR THE DRESSING
- 4 ounces feta
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 small clove garlic
- ½ teaspoon freshly cracked black pepper
FOR THE SALAD
- 4 cups spring salad greens
- 3–6 stalks asparagus, shaved lengthwise with vegetable peeler
- 3 multicolored carrots, shaved lengthwise with vegetable peeler
- ½ cup pickled vegetables*
Instructions
- Make the dressing
Add the ingredients to a blender or food processor and blend until smooth. Set aside. - Bring it all together
In large serving bowl or platter combine the salad greens, asparagus, and carrots. Drizzle with a quarter cup of the dressing and top with pickled vegetables. - *Find seasonal pickled vegetables at the farmers market or make your own Beet-Pickled Kohlrabi, Quick Pickled Kohlrabi, or Sweet and Spicy Pickled Peppers with Celery Seeds.
Olivia Hayo
