Shaved Asparagus Salad with Peanut Dressing
User Reviews
5
Shaved Asparagus Salad with Peanut Dressing
Description
The salad features asparagus and cucumber shaved into thin strips using a vegetable peeler, creating delicate ribbons that are lightly salted and drained to remove excess moisture. This technique results in a crisp yet tender texture in the vegetables. Sliced avocado adds creamy richness to the fresh components.
A simple peanut dressing made by whisking peanut butter, sesame oil, soy sauce or tamari, lemon juice, and maple syrup is thinned with a little water for easy coating. This dressing imparts a savory, slightly sweet depth that complements the vegetable freshness.
Poached eggs cooked gently for around three minutes add a soft, runny yolk that enriches the salad when broken over the bowls. Garnishes like chopped chives and sesame seeds provide subtle herbal notes and crunch. The dish is suitable for light meals or as part of a larger spread and can be enjoyed vegan by omitting the egg.
Leftover salad stores for up to two days refrigerated, with dressing kept separate to maintain freshness. The dressing also works well on other salads, bowls, or vegetables. Using spiralizers instead of peelers can create a more decorative presentation, and toasted peanuts can add extra texture.
Ingredients
For the shaved asparagus salad:
- 12 pears asparagus
- 1 cucumber peeled, medium-sized
- 1 avocado sliced
- 4 egg
- 1 tablespoon chives chopped
- 1 tablespoon black sesame seed or white sesame seed
- salt to taste
- black pepper to taste
For the peanut dressing
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
Instructions
Shave Asparagus and Cucumber
- Using a vegetable peeler, shave the asparagus and the peeled cucumber into thin strips. Transfer to a large bowl and add a bit of salt. Let stand for 5 minutes before straining the liquid.
Make Peanut Dressing
- In a small jar whisk together peanut butter, sesame oil, soy sauce, lemon juice and maple syrup. Add a little water to make the dressing pourable.
Poach Eggs
- In a medium-sized saucepan, bring water to a boil. Beat an egg into a small ceramic or metal ramekin and place it in the water. Cook for 3 minutes, remove from water and use a tablespoon or a spatula to get the egg out. Done!*
Assemble The Salad
- Strain the liquid from the asparagus cucumber mixture and stir in half of the peanut dressing. Divide into 4 bowls and top each bowl with 1/4 sliced avocado and a poached egg.
- Drizzle with the rest of the dressing and garnish with chopped chives and black and/or white sesame seeds. Season with salt and freshly ground black pepper to taste. Enjoy!
Notes
- Poach up to four eggs simultaneously using separate ramekins placed steadily at the bottom of a saucepan for consistent cooking.
- Store any leftover salad in the refrigerator for up to two days with the dressing kept separate to preserve texture.
- The peanut dressing complements other dishes like Buddha bowls and roasted or raw vegetables.
- Discard the cucumber seed core after shaving to avoid excess moisture in the salad.
- A spiralizer can be used instead of a vegetable peeler for a more decorative asparagus and cucumber presentation.
- To make the salad vegan, simply omit the poached egg.
- For added crunch, consider topping the salad with toasted chopped peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 356mg | 15% |
| Potassium | 488mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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