Shaved Asparagus Pesto Salad
You will surely wow your guests with this beautiful pesto asparagus ribbon salad, perfect for any spring meal.
Servings: 4 Servings
- 1 bundle thick stock asparagus roughly 1 lb
- 2 tbsp basil pesto prepared or homemade
- 1 cup cherry tomatoes cut into half or quarters, depends on size and preference
- 1/4 cup feta cheese crumbled
- 2 lemon wedges
- Salt to taste
Cut the tops and bottoms off the asparagus stocks. Using a mandoline or potato peeler, cut the asparagus into ribbons lengthwise. Place the ribbons in a large bowl.
Gently stir in the basil pesto to coat the ribbons without breaking them.
Add the tomatoes and feta cheese and toss to incorporate them.
Spritz the lemon evenly over the salad. Add salt to taste.
Serve immediately to avoid wilting.
Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg