Shaved Asparagus and Watermelon Radish Salad with Lemon Basil Vinaigrette Recipe
Celebrate spring with this vibrant and refreshing Shaved Asparagus & Watermelon Radish Salad, tossed in a zesty lemon basil vinaigrette. This crisp, colorful salad features thinly shaved asparagus, crunchy watermelon radishes, Parmesan cheese, toasted almonds, golden raisins, and tender greens, perfectly balanced with a tangy and sweet dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Ingredients:
- 1 bundle fresh asparagus (shaved with a vegetable peeler)
- 2–3 watermelon radishes (julienned)
- ½ cup Parmesan cheese
- ⅓ cup fresh parsley, chopped
- ⅔ cup sliced almonds
- Handful golden raisins
- Salt & pepper to taste
- Handful baby kale or arugula
Vinaigrette Ingredients:
- ½ lemon, juiced
- 1 teaspoon Dijon mustard
- ½ cup grapeseed oil
- ¼ teaspoon salt
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh basil, chopped
- 3 teaspoons honey
- Fresh cracked pepper to taste
Instructions
- Shave Asparagus: Using a vegetable peeler, carefully shave the asparagus into thin ribbons. This creates a delicate texture that forms the base of the salad.
- Prepare Salad Ingredients: In a large bowl, combine the shaved asparagus with the julienned watermelon radishes, Parmesan cheese, chopped parsley, sliced almonds, golden raisins, and baby kale or arugula.
- Toss with Dressing: Pour the prepared lemon basil vinaigrette over the salad ingredients and toss gently to evenly coat everything with the dressing.
- Season and Serve: Add salt and freshly ground black pepper to taste, toss lightly again, and serve immediately to enjoy the fresh, crisp flavors.
- Make the Vinaigrette: Place the lemon juice, Dijon mustard, salt, white wine vinegar, basil, and honey into a high-speed blender. Blend until well combined.
- Emulsify Vinaigrette: While the blender is running on low speed, slowly drizzle in the grapeseed oil until the mixture emulsifies into a smooth vinaigrette. Set aside until ready to use.
Notes
- For best flavor, use fresh, high-quality ingredients and shave the asparagus just before assembling the salad.
- To toast the almonds, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, then cool before adding.
- This salad is best served immediately to enjoy the crisp texture of the shaved asparagus and radishes.
- Substitute baby kale with arugula or mixed greens based on preference.
- Honey can be substituted with maple syrup for a vegan-friendly option, though the diet is marked as not strictly vegan.
