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Plate of shaved asparagus salad with cherry tomatoes, radishes, capers, and creamy lemon herb dressing
Raw Food Feast Recipes by Mirjam Henzen

Shaved Asparagus Salad with Lemon Herb Dressing (Raw, Vegan, Oil-Free, Gluten-Free, Nut-Free)

Think tender ribbons of raw asparagus tossed in a creamy lemon herb dressing — bright, herby, and the kind of salad that actually celebrates spring. Fresh parsley, dill, and chives blend with tahini and lemon into something that pulls the asparagus forward instead of hiding it. On the table in fifteen minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Raw Food Cuisine
Calories: 128
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 1 bunch fresh green asparagus (500 g/1 lb) woody ends trimmed
  • 2 cups mixed baby leafy greens
  • 1 cup cherry tomatoes (150 g) halved
  • 4-5 radishes thinly sliced
  • 2 tbsp pumpkin seeds
  • fresh dill to taste
Lemon Herb Dressing
  • ¼ cup tahini (60 ml)
  • zest of ½ lemon
  • 2 tbsp lemon juice (30 ml)
  • 1 garlic clove grated
  • 4 tbsp fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh chives finely chopped
  • ¼ tsp fleur de sel
  • fresh ground black pepper to taste
  • ⅓ cup water (80 ml)

Equipment

Method
 

  1. Trim the woody ends from the asparagus by gently bending each spear until it snaps. Lay a spear flat on a cutting board and run a sharp vegetable peeler down its length, pressing firmly to create long, thin ribbons. Repeat with all the spears. The tips can be left whole or sliced thin.
  2. Transfer the asparagus ribbons to a large salad bowl. Add the baby leafy greens, halved cherry tomatoes, and thinly sliced radishes.
  3. In a small bowl, whisk together the tahini, lemon juice, lemon zest, chopped parsley, dill, chives, grated garlic, and fleur de sel. Add water 1 tablespoon at a time until the dressing is pourable but still creamy.
  4. Pour the dressing over the salad and toss gently with your hands or two large spoons to coat every ribbon.
  5. Top with the pumpkin seeds and an extra handful of fresh dill or parsley. Season with freshly ground black pepper and serve right away.

Nutrition

Calories: 128kcalCarbohydrates: 10.5gProtein: 6.5gFat: 8gFiber: 4g

Notes

This salad makes a beautiful side for any spring meal but also stands on its own as a light lunch with a slice of raw flat bread or a small handful of olives. The leftover Lemon Herb Dressing keeps for three to four days in the fridge and works on every leafy green you have.
If you can only find one or two of the listed herbs, scale up what you have. Three tablespoons of just parsley and dill works beautifully. Tarragon is a lovely addition for a hint of anise sweetness, and mint pairs cleanly with asparagus when dill is harder to source.

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