Friday, August 01, 2014
Summer in a Bowl - Asparagus & Zucchini Salad
Prep time: 10 minutes
Serves 2 as a side dish
1 small spring onion, halved and thinly sliced (about 1/4 cup)
1/2 bunch super thin asparagus, cut into 1" pieces (about 1 cup)
1/2 small zucchini or other summer squash, julienned (about 1/2 cup)
1/2 cup grated Parmigiano-Reggiano cheese
1-2 tbsp, chopped fresh basil
1-2 tbsp, chopped fresh mint
Juice of 1/2-1 lemon
Splash of really good extra virgin olive oil or avocado oil
freshly ground black pepper
1. Place the chopped and julienned vegetables and herbs in a serving bowl along with the grated cheese. Squirt the lemon juice and drizzle the oil over the vegetables. Grind some black pepper.
2. Gently toss. I like to use my hands for this step, but spoons will do too.
PS leftovers were great in an omelet the next morning