Shaved Asparagus Salad (Asparagus, Goat Cheese and Walnuts)
Last Updated on July 13, 2021 by Betty Davies
Fresh, creamy and delicious, this shaved asparagus salad is made with just a few simple ingredients and perfect to enjoy through the warmer months as an appetizer or with your favorite mains. Raw asparagus ribbons are tossed with goat cheese, walnuts and a little lemon juice for a side dish full of flavor.
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Fresh asparagus, creamy tangy goats cheese, crunch walnuts and zingy lemon. What’s not to love about this asparagus shaved salad?!
This is. great warm weather salad side dish that comes together easily with just a few fresh ingredients. The raw asparagus ribbons look so pretty on the plate and the goat cheese adds a rich burst of flavor.
Be sure to check out my Roasted Pesto Asparagus and Lemon Sautéed Asparagus too!
Why you will love this recipe!
- No cook: Any recipe that doesn’t require me to turn the oven on is a win in my book!
- Simple ingredients: You don’t need a long list of ingredients to make this raw asparagus salad, just some fresh produce and you are good to go.
- Dietary info: This shaved asparagus salad is vegetarian and gluten-free. Each serving is under 10g of carbs, a good amount of protein and lots of vitamins and minerals.
Ingredients
- Asparagus: Use fairly thick asparagus stems, we shave them finely so they don’t have to be super tender.
- Goat cheese: Creamy and tangy goat cheese adds a wonderful flavor to this salad. Crumble it in with the other ingredients then work it with your hands so that it forms a flavorful coating over the asparagus ribbons.
- Walnuts: Walnuts bring texture and a nice earthy and nutty flavor that works so well with the other ingredients.
- Oil: Use extra virgin olive oil for a nice rounded flavor. Regular, lite or avocado oil will work well in a pinch.
- Lemon: Use fresh lemon juice for a nice zingy freshness. Don’t be tempted to use bottled.
How to make a shaved asparagus salad
Be sure to scroll down for the full recipe!
- Shave the asparagus with a vegetable peeler and add to the bowl with the other ingredients (photo 1).
- Combine together with your hands so that the goat cheese coats the asparagus ribbons (photo 2).
Recipe Variations
This shaved asparagus salad is pretty delicious as it is, but there are a few simple swaps you can make to suit your tastes.
- Swap the cheese. Feta would be a good substitute, though it won’t get as creamy when you combine the ingredients.
- Use different nuts. Pecans, almonds or cashews would all work great in this recipe.
- Make it lower carb by omitting the nuts.
Frequently Asked Questions
The easiest way to get the asparagus ribbons is to run a vegetable peeler down the length of each stem a few times. You can use a mandolin, but I find the peeler much quicker and easier. Cut the very bottom of the stems off, about an inch or two and discard the first and last peels which will be tougher skin.
No! Because the asparagus is shaved thinly, there’s no need to cook it first.
Asparagus is generally available from February through to July, with April being peak season. When you buy the asparagus it should be bright green and firm, and the tips should be tightly packed to the stem.
This is best served the day it is made so that the asparagus is nice and fresh. Keep it covered and refrigerated til ready to serve.
Serving Suggestions
This shaved asparagus salad is great to serve throughout the warmer months and it’s especially great with grilled meats, chicken and fish. It can also be served as a light sit down appetizer, or add some shredded chicken to make it a fuller meal.
Recipe Notes and Tips
- Cut the very woody ends off of the asparagus stalks and discard the first peel which will be mostly tougher skin.
- Use thick asparagus stems rather than thin. They will be easier to shave and you’ll get more ribbons.
- Crumble the goat cheese very finely when you add it into the other ingredients. Toss together with your hands working out any large lumps. The heat from your hands will melt the goat cheese so that it forms a coating over the ribbons of asparagus.
More Side Salad Recipes
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Shaved Asparagus Salad
Ingredients
- 30 asparagus stalks (the thicker the better)
- ⅓ cup crumbled goat cheese (plus extra to garnish) (80g)
- 1 cup walnut pieces (plus extra to garnish) (115g)
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- juice of half a lemon
Instructions
- Cut the woody ends off of the asparagus.
- Use a vegetable peeler to shave down the length of the asparagus to make long ribbons. Discard the first shave as this will be tougher skin. Peel the length of the asparagus several times to work your way through the stem.
- Ad the asparagus ribbons to a large bowl along with the rest of the ingredients.
- Use your hands to toss everything together, softening the goat cheese so that it coats the asparagus.
- Serve with goat cheese crumbles and more walnuts on top.
Notes
- Cut the very woody ends off of the asparagus stalks and discard the first peel which will be mostly tougher skin.
- Use thick asparagus stems rather than thin. They will be easier to shave and you’ll get more ribbons.
- Crumble the goat cheese very finely when you add it into the other ingredients. Toss together with your hands working out any large lumps. The heat from your hands will melt the goat cheese so that it forms a coating over the ribbons of asparagus.
