Shaved Asparagus Salad with Avocado Dressing


Hello hello we are almost in Autumn already, I dread to see winter here because the houses are not isolated properly and all you can feel through the day is wind blowing when your cooking, sleeping or even taking a shower. I'm exaggerating but I am really not a winter person. It's like summer "blew" right past us. We were so busy working all the time that we rarely got a chance to visit the beach.

  • df - dairy free
  • gf - gluten free
  • r - raw
  • v - vegetarian
  • veg -vegan
  • Salad
  • 1 cos lettuce
  • 1 bunch fresh asparagus
  • 1/2 cup goat cheese
  • 1/2 avocado
  • peas or green beans
  • toasted pumpkin seeds
  • 1 fennel bulb
  • bunch of mint
  • Dressing
  • 1 avocado
  • 2 garlic cloves
  • 3 Tbsp olive oil
  • 2 tsp dijon mustard
  • 1 tsp honey
  • salt / pepper
  • juice of 1 lemon
  • 1/4 cup water

I’m sorry that I’m not posting recipes as regularly as I should be, but I am helping out regularly at a The Raw Kitchen Cafe as a Raw Chef and a Kitchen Manager, pretty exciting yep! Also I’ve had some projects that included recipe development for a cook book, we made up around 80 smoothie recipes and 20 soup recipes, fun job? Let me see you try tasting 80 recipes in one day! 🙂 All I wanted to do when I came home after work is to eat some cheese and something simple and fresh.

Here are my last bits of summer recipes left. I made this simple shaved asparagus salad with avocado dressing and goat cheese.

Asparagus salad. Shave the asparagus and fennel.

Cut up the lettuce, green beans and shave the asparagus and fennel. Put the asparagus in cold water so you get ribbons. Toast pumpkin seed on pan and cut up avocado in cubes. Put everything together on a plate and cover with dressing.

For the dressing blend everything together until smooth. The dressing will keep for 4 days in the fridge.

Shave the asparagus and fennel. Put everything together on a plate and cover with dressing.

Photos by Matic Prusnik

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