Shaved Asparagus Salad with Shallot Vinaigrette

Shaved Asparagus Salad with Shallot Vinaigrette | MiNDFOOD

Shaved Asparagus Salad with Shallot Vinaigrette. A salad full of seasonal vegetables- perfect for the dinner table this summer.

Serves 8

¼ cup coarsely chopped raw pistachios
100g almonds, raw
¼ cup goji berries
¼ cup apple juice
1½ cups Puy lentils, washed
200g black bean spaghetti
100g broad beans
1 tbsp lemon juice
1 tsp honey
1 small shallot, finely chopped
1 bunch asparagus, sliced thinly lengthwise
2 cups watercress leaves, trimmed 

Shallot Vinaigrette
1 shallot, finely diced

2 tbsp white wine vinegar
2 tbsp lemon juice
⅓ cup olive oil
1 tsp Dijon mustard
½ cup mint leaves

Preheat oven to 180˚C. Toast pistachos and almonds on a lined baking tray, tossing occasionally, until fragrant but not browned, 5-8 minutes. Let cool. Soak the goji berries in apple juice and leave for 20 minutes to absorb the liquid. Cook lentils in a large saucepan of boiling salted water until tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Set in a bowl of ice water. Cook black bean spaghetti in a pot of boiling water for 8 minutes, drain and drizzle with a little olive oil. Allow to cool. Meanwhile, blanch broad beans. Pop the beans out of the shells. Mix with a little lemon juice, honey and shallots. Set aside. Trim the woody ends from the asparagus spears. Use a mandoline, peeler or sharp knife to slice the asparagus thinly. To make the vinaigrette, combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; mix in Dijon and mint. Season vinaigrette with salt and pepper.

Arrange all the salad ingredients in a bowl or serving platter. Top with toasted nuts and drained berries and toss to combine. Spoon over the vinaigrette just before serving.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.