Shaved Vegetable Salad with Toasted Almonds

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Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 servings
April 2015
RECIPE BY Southern Living

All it takes is a sharp vegetable peeler to transform a few favorite veggies into an inventive salad. To shave the asparagus into ribbons, place each spear flat on your work surface so you can pull the peeler evenly down its length.

Ingredients

  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 pound large fresh asparagus
  • 2 medium-size yellow squash
  • 1/2 cup thinly sliced radishes
  • 1/2 cup almond slivers, toasted
  • 1/2 cup crumbled feta cheese

How to Make It

Step 1

Whisk together first 6 ingredients in small bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.

Step 2

Snap off and discard tough ends of asparagus. Cut squash and asparagus into thin, ribbon-like strips, using a vegetable peeler; place in a large bowl. Add radishes, vinaigrette, 1/4 cup almonds, and 1/4 cup feta; toss to combine. Season with salt and pepper; top with remaining 1/4 cup each almonds and feta. Serve immediately.

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Ratings & Reviews

Easter Dinner Salad

GrandmaKY
April 16, 2015
Way TOO MUCH WORK for what it was......I have made many salads that took 5 min to prepare and tasted better than this.  It was so difficult to shave the asparagus and I had a very sharp veggie peeler.  I made the whole Easter dinner that was in the April SL for guests.  The rest was good but this was just OK.  Would NEVER make again!