I came across some wild asparagus at the green grocer’s this weekend and I couldn’t help but buy it. Wild asparagus tastes vaguely of the kind that is usually found in stores, but it is much more delicate, and needs to be prepared carefully so as not to mask the flavor. If you aren’t lucky enough to get your hands on wild asparagus, young asparagus stalks will work perfectly in this recipe.
This bright summer salad goes great as a side with seared fish, chicken or as-is for a vegetarian/vegan meal. The recipe is very versatile and can be done with a variety of ingredients. The lightness of the salad means that the flavors of the vegetables stand on their own, so be sure to select the freshest ingredients you can. I usually don’t make measurements for my dressings, so don’t hesitate to add seasonings to taste as you need, you can also make a bigger batch of dressing to keep in the fridge for about 2 weeks.
Summer Veggie Salad Recipe:
1 clove of garlic, minced
½ lemon juiced
2 tbs whole grain mustard
4tbs of good quality olive oil
1 tbs apple cider vinegar
1-2 tbs basalmic vinegar (or more to taste)
salt and pepper to taste
2 large zucchinis peeled into strips*
1 bunch of asparagus cut into 1” pieces, blanched
2 cups fresh fava beans or English peas, blanched
½ 14 oz can of garbanzo beans**
- Mix together dressing ingredients, and set aside.
- Peel zucchini into long ribbons with a vegetable peeler, and place in a bowl.
- Blanch asparagus and fava beans or peas for 1-2 min in salted water, drain and shock in ice water in order to maintain a vibrant green color.
- Mix everything but the feta together and let sit for 30 min.
- Toss in feta and serve as is, or over a bed of greens.
*In place of zucchini you can also use any summer squash variety
**I always keep homemade garbanzos ready for use in salads. To make your own check out this recipe.
***To keep the recipe vegan, omit feta and make sure you use a plant-based mustard.