Bet you’ve never eaten asparagus raw. It’s a little known fact that instead of roasting or sauteing it, you can peel the delicious veg into ribbons for a crunchy, satisfying addition to a salad.
Here, the crispy texture goes perfectly with blanched broccoli rabe and soft avocado.
Add the simple, zesty dressing, and you’ve got a seriously fresh-tasting experience.
INGREDIENTS
- 1 bunch broccoli rabe
- 1 bunch asparagus
- 1/3 cup slivered almonds
- 1/3 cup shaved parmesan
- 1 avocado, sliced thinly
- 1 tbsp Keri’s Lemon Dressing
DIRECTIONS
- In a large pot, bring water to a boil and add full bunch broccoli rabe. Allow to cook for two minutes before transferring to an ice bath.
- After it has cooled, dry the blanched broccoli rabe, and arrange lengthwise on platter.
- Holding the untrimmed end of an asparagus spear, run a vegetable peeler lengthwise over each side of the spear to create ribbons. Pile ribboned asparagus over broccoli rabe.
- Sprinkle with almonds and parmesan, top with sliced avocado, drizzle with Lemon Dressing, and serve.
WHY WE LOVE THIS RECIPE
Anything this green is bound to be good for you. Broccoli rabe is a leafy vegetable that’s filled with nutrients like vitamin C and K, while asparagus contains anti-bloat compounds. Add avocado for healthy fats and you can’t go wrong.
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