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Asparagus Ribbon Salad with a Mint, Thyme and Lemon Dressing

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
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