Kiki Rosemaria’s Seasonal Samplings: Raw Asparagus Mint & Spring Green Salad with Honey-Lime Dressing
Share this with your friends
This is another installment of my spring seasonal cooking series. This salad makes for a light springtime meal and is also great as a side. The raw asparagus gives the salad a nice crunch and the mint adds a brightness that is sure to be a hit at your next spring potluck or picnic.
A note on mesclun: Mesclun originated in the South of France and traditionally includes a mix of baby arugula, chervil and endive, but currently, any mix of tender spring greens falls under this category. You can pick up assortments of fresh spring greens at your local farmer’s market or co-op. If you have leftovers, store them by drying them thoroughly and loosely wrapping in a paper towel in the fridge. Be sure to consume them within a few days so they don’t go to waste.
Yield: 6 Servings
Ingredients for Salad:
-one bunch asparagus: shaved
-3 tablespoons chopped fresh mint
-1/2 cup garbanzo beans
-about 6 ounces fresh mesclun or other mixed greens of your choice (about 10 cups packed)
Ingredients for Dressing:
-2 tablespoons (or more depending on preference) good quality extra virgin olive oil
-3 tablespoons local honey
-3 tablespoons fresh squeezed lime juice
-salt and pepper to taste
Rinse and trim woody ends off asparagus and use a good veggie peeler to shave into long ribbons, set aside in a large mixing bowl. Add greens, garbanzo beans, and chopped mint. Mix to combine and set aside.
In a small bowl, whisk together honey, lime, olive oil, salt and pepper.
Slowly drizzle your salad with the dressing and toss to coat. Serve immediately, and enjoy!