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
Calories: 64kcal
Ingredients
- 1 bundle thick stock asparagus roughly 1 pound
- 2 tablespoons 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
Instructions
- 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.
Nutrition
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