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
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.