Asparagus Ribbon Salad with a Mint, Thyme and Lemon Dressing

To make ahead for lunches, hosting guests, or just having a relaxing weekend without time spent in the kitchen, this salad embraces those wonderful garden veggies and tastes better if made the day before!

Let’s marinate on this one. Asparagus tastes wonderful in so many forms-steamed, cooked, raw, grilled, sautéed…you get the idea. I love the concept of raw asparagus for ease and to enjoy their natural crunch, but in a salad, this can come with a bit more texture than you’d like. By mixing these ribbons with lemon and olive oil and allowing to chill ahead of time, not only does the lemon help break down the structure of these stems, but it gives more time for the flavors to marinate together, making a much more cohesive salad!

The ribbon that ties it all together! I first experimented with the idea of a ‘ribbon’ when I was cooking these for an alfredo (delicious recipe here). The concept is easy, and despite being a bit tedious, worth the effort! Because all that you need is a vegetable peeler that you likely already have in your kitchen, making ribbons is fun and a great way to get the family involved with some dinner prep! But even if there are not helpers, this goes quickly and makes a gorgeous, delicious dish with minimal dishes, which is really the best of both worlds!

Swimming in asparagus? Check out some of these other great ways to transform those stems from your average dish:

Pureed Spinach and Asparagus Soup (dairy free)

Asparagus and Mint Salad with Pickled Radishes

Spicy Marinated Asparagus with Capers and Shallots

Asparagus Walnut Pesto

Baked Tilapia over Asparagus and Shallot Puree with Crushed Pistachios

Summer is here and I am excited to experiment with all of these seasonal veggies!

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Asparagus Ribbon Salad with a Mint, Thyme and Lemon Dressing

Hannah

It doesn't get much more garden fresh than this salad! Raw asparagus is tamed overnight by the lemon, and works perfectly with mint!

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Prep Time 10 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American, French, Greek, Mediterranean

Servings 2

Equipment

• Vegetable Peeler
• Kitchen knife
• Mixing bowl

Ingredients

  

• 8-10 spears Asparagus
• 1 medium Lemon
• 1 clove Garlic
• 1/2 cup Feta
• 1 sprig Thyme
• 2 tbsp Olive Oil
• 1 handful Fresh Mint
• Salt and Coarse Black Pepper

Instructions

 

• Clean asparagus and trim bottom ends. Remove top few inches (where it starts to flower). Using your vegetable peeler, create ribbons with the stalks of the asparagus and add to mixing bowl.
• Slice the ends in quarters lengthwise, to create slim strips more easily eaten raw.
• Add olive oil, minced garlic, juice from lemon, salt and pepper. Toss to coat.
• Add thyme and about half of the feta and mint. Toss and set in the fridge to chill for at least a few hours (best overnight).
• When ready to serve, toss and add remaining torn mint and feta. And a bit more coarse pepper. Enjoy!

Keyword Asparagus, Feta, Fresh, Healthy, Keto, Lemon, Low-carb, Mint, Salad