Spring Ribbon Salad


Guess what spring-time means?!  Asparagus season!  I have fond memories of eating asparagus RAW out of my Nana and Papa’s garden in the spring when I was a kid!  So green and delicious…

I decided to make a ribbon salad out of thicker stalks of asparagus that I got in the bunch (tend to be a little more woody and tough) so this was a good use for them!  Feel free to dress it up with whatever herbs or vegetables you like!  I served it over top of some leave greens so it was more of a garnish being so flavourful!


3-4 stalks of asparagus

1 carrot

1 small zucchini (peel up to seed core)

4 radishes

3 green onions

1/4 cup cilantro or parsley, fresh and chopped

Dressing – I used 1 tbsp olive oil, 2 tsp white vinegar, 1 tsp dijon mustard, 1 tsp melted honey, dash of salt and peppers


1. Using a vegetables peeler, make ribbons or strips with the vegetables.  Place in salad bowl.

2. Chop the green onions and parsley and add to vegetables.

3. Whisk up dressing and add to vegetables.  Toss together to coat.

Serve over top of salad greens or on it’s own as a side dish.


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