Ribboned Asparagus and Fennel Salad
Try this Ribboned Asparagus and Fennel Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
pescatarian
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1/4 teaspoon sea salt
- 1-2 pounds asparagus white ends trimmed
- 1 large fennel bulb
- 1/4 teaspoon lemon zest (here is the zester i use)
- Carbohydrate 10.55735 g
- Cholesterol 0 mg
- Fat 27.2340000776032 g
- Fiber 3.72099988982081 g
- Protein 1.5401 g
- Saturated Fat 3.72816001071545 g
- Serving Size 1 1 Serving (168g)
- Sodium 279.628750001552 mg
- Sugar 6.83635011017919 g
- Trans Fat 0.965160002101496 g
- Calories 281 calories
Take the asparagus and use a vegetable peeler to create long "ribbons" and place them in a bowl. I find it easiest to start towards the spear end, and then come back and do the bottoms. You will end up with a little "core" at the end; you can either slice this thin with a knife and add to the salad or discard.Use a mandoline slicer on the thinnest setting to slice the fennel bulb. Add it to the bowl with the asparagus.Add the olive oil, lemon juice, zest, and sea salt to the asparagus and fennel. Toss to combine.
