Recipes
Asparagus Ribbon Salad with Vegan Parmesan
By The KSW Team · March 20, 2018 · 2 min read
Did this not feel like the longest winter ever? I’ve been dreaming of sunshine and warmer weather for months. So, I’m pretty excited that we’re welcoming in the first day of spring today. Even our dog seems happier – he’s currently basking in the sunshine gleaming through the window.
I love spring not just for it’s warmer temperatures, but also the fresh vegetables it brings along with it. Asparagus is one of the first spring veggies to pop up and it just so happens to be one of my favourites. Creating an Asparagus Ribbon Salad is one of my favourite ways to enjoy the fresh and crunchy vegetable.
Eat Your Greens!
Asparagus has a plant family all to its own – Asparagaceae. Its combination of nutrients is that amazing. Researchers have found that asparagus has almost 100 phytonutrient compounds. These chemicals help protect plants from germs, fungi, bugs, and other threats. They keep the plant, and you, healthy!
Some of the phytonutrients found in asparagus are incredibly anti-inflammatory. Saponins are one of the notable ones as they help reduce excessive inflammatory processes. The bright green vegetable is also full of antioxidants that help protect the body against disease-promoting free radicals. Asparagus, of course, has lots of delicious vitamins and minerals too. Here’s the top three nutrients found in asparagus and the amount of your daily intake per cooked cup.
- Vitamin K (101%) – Responsible for a huge array of functions in the body, but is especially important for bone health and proper blood clotting.
- Folate (67%) – Supports your immune system and nerve functions. Also known as vitamin B9.
- Copper (33%) – Important for healthy metabolism and also for supporting nerve, skeletal, and bone health.
Pop of Flavour
I love shaving raw asparagus into thin little ribbons to create a super fresh salad. All it needs is a little olive oil and lemon juice dressing to bring the spring veggie to life. Being a former cheese lover, I’m a huge fan of vegan parmesan. It’s pretty much the tastiest thing and goes great on top of this Asparagus Ribbon Salad. Give the recipe a try – and don’t forget to snap a picture on Instagram and tag me (@katiestewartwellness) in it! I love seeing your version of my recipe. 🙂
Ingredients
- 1 bunch fresh asparagus washed and ends trimmed
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp raw honey
- Unrefined sea salt to taste
For the vegan parmesan:
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 tsp sea salt
- ½ tsp garlic powder
Optional garnish:
- 1 tsp lemon zest
- 1-2 tbsp hemp hearts
Instructions
- Use a potato peeler to shave the asparagus into long ribbons. Place in a bowl and set aside.
- Combine all the ingredients for the dressing in a small glass jar. Mix or shake well to combine.
- Place all the ingredients for the vegan parmesan into a food processor or blender. Blend until you get a fine, powdery texture.
- Pour dressing on asparagus ribbons and sprinkle with 2-4 tbsp of vegan parmesan. Keep remaining parmesan in the fridge for future use.
- If desired, top with optional garnishes.
