Salads salads salads! We are enjoying ALL of the salads over here! Are you ready for this shaved asparagus salad with spiced almonds?!?!
Before we talk salads I have to tell you some fun news! We adopted a kitten over the long holiday! A six-week-old feisty and cuddly little girl. As I am typing this she is sleeping in a bed in my office – finally! I have grown up around cats but this is the youngest kitten I have adopted and she wants constant attention – literally as I wrote that sentence she came running over to me and insisted that I hold her while she sleeps. At least she is small enough to hold with one hand so that i can peck at the keyboard – extra proof reading is needed today!
Guys, this fur baby mom life thing is going to take some getting used to. At least she is an adorable ball of fluff with the sweetest face and loudest purr. I have been posting all of the pictures and videos in IG stories. After we pick out a name and have taken a million more pictures I will write a “meet our kitten” post – because who doesn’t like to see a bazillion fuzzy kitten pictures?!
Even though this shaved asparagus salad isn’t as cute and cuddly as a kitten it is pretty delicious! Asparagus is one of my fav veggies even though I used to hate it – true story. My go to method is to roast the asparagus. Then I discovered the concept of shaving the asparagus into paper thin curls and eating it raw, which is perfect for salads! The key to achieving the shaved asparagus is to use a sharp vegetable peeler and the thickest asparagus you can find.
I used butter lettuce as the base for the salad, I love it’s delicate texture and mild flavor. But you could use any type of greens you prefer. Along with the shaved asparagus I added thinly sliced fennel, ripe juicy blueberries, and some spiced nuts that come together in 5 minutes on the stove top! This entire salad is tossed with a simple lemon vinaigrette. When everything is put together it is the ultimate spring time salad.
Hurry up and make this shaved asparagus salad while asparagus is still in season! This shaved asparagus salad would make a great side dish to any spring time meal!
Sorry to keep this post short and sweet but I gotta get other work done while I actually have some peace and quiet from that cute little fur ball. Be excited for all of the adorableness that will be filling your screen soon!
If you are looking for more spring side salads try my simple spring salad with sugar snap peas and burrata, my spring strawberry basil quinoa salad, my easy caesar salad, or my 15 minute Italian salad!
- Spiced almonds*
- Juice of 1 lemon (about ¼ cup)
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 to 3 teaspoons honey (sub agave nectar or maple syrup for vegans)
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- Optional: 1 to 2 teaspoons fresh herbs, chopped (such as thyme, rosemary, parsley, or basil)
- 2 to 3 cups butter or Boston bib lettuce, torn (can sub any other greens you prefer)
- 1 fennel bulb, thinly sliced
- ¾ cup fresh blueberries
- ½ pound thick asparagus spears, tough ends trimmed
- Make the spiced almonds: Follow my 5 minuet spiced pecans recipe to make spiced almonds, simply sway the pecans for almonds. This recipe only takes 5 minutes to make and can be made up to 1 week in advance. Allow them to cool completely before adding to the salad.
- Make the dressing: Place all of the dressing ingredients into a mason jar and shake until well combined. Or whisk together in a small mixing bowl. Set the dressing aside.
- Prepare to the salad: Add the lettuce to a large mixing bowl or serving bowl. Add the sliced fennel bulb, blueberries, and cooled spiced almonds.
- Shave the asparagus: To shave the asparagus use a vegetable peeler. Hold the asparagus at the spear end and use the peeler to shave the asparagus in wide, thin strips starting at the spear end and working to the bottom. Repeat until you can't get anymore shavings off of the asparagus. Continue with the remaining asparagus spears. What's leftover of the asparagus you can roast up and eat at a different time. Add the asparagus shavings to the salad.
- Toss and Serve: Just before serving toss the salad with the dressing and serve immediately. This salad is best when fresh because of the blueberries and delecate veggies.