Shaved Asparagus Salad With Limoncello Vinaigrette

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I love spring time produce and there is nothing more perfect than long green stalks of asparagus for a really quick meal.

What is trending in the food world right now is shaved vegetables eaten raw, like carrots, Brussel sprouts, and asparagus. And the best thing about shaved vegetables, you can eat them raw, making them the perfect ingredient for light salads that can be served for lunch and/or dinner.

In this recipe, a Limoncello vinaigrette is called for as a dressing for the salad. However, you can just use freshly squeezed lemon juice tossed with the shave asparagus for a truly paleo gluten-free salad.

Enjoy!

Serves 4

Ingredients:
One pound large asparagus spears, washed, trimmed and peeled

For the Vinaigrette:
1⁄4 cup limoncello
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 1⁄2 teaspoons dijon-style mustard
1⁄2 cup extra virgin olive oil
Kosher salt, to taste

Blood orange zest, for garnish
Lemon zest, for garnish

Directions:
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl. The the tips will snap off as spears get thinner, so add them to the bowl as well.

Whisk the limoncello, lemon juice, zest and mustard in a small bowl.Whisk in the olive oil and season to taste with salt.

Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Sprinkle orange an lemon zest over the salad and serve immediately.

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Eating Healthy On A Budget: Summer Salads

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Today is the First Day of Summer of 2014…………………

And nothing beats the blazing heat from the Summer’s Sun like a cool, crisp summer salad. Here are a few suggestions to step up your salad days.

Nuts and Seeds
With nuts and seeds, you can top your salad with a sprinkle of shelled sunflower seeds or walnuts. Walnuts are a perfect portable source for Omega- 3 Fatty Acids. Just be mindful of your portion sizes, especially if your are watching your waistline, because nuts and seeds are also a significant source of fat and calories. Less than half a handful tossed on top of your salad greens or mixed in is more than enough.

Legumes

For a Middle Eastern change of pace, try roasted chickpeas instead of croutons made from bread. As a legume, chickpeas can add crunch and protein to your diet, even in salads.

Grilled Fish
Add more protein and fiber to your diet by adding grilled salmon, black beans and corn to mixed greens such as romaine lettuce and radicchio to the salad bowl with a pineapple and mango vinaigrette as a dressing, just like the refreshing Salsa Fresca Salmon Salad. This healthy and tasty dish as a main course is a beautifully balanced salad for those sunny afternoons. The recipe for this perfect combination can be found here at the this link:

http://wp.me/P43Rn7-cF

 

Fresh Fruits
There is nothing sweeter than the taste of fresh fruit. Strawberries are just beginning to pop this season and by adding them, sliced or whole, along with pitted cherries and blueberries to salad greens, you will have a healthy fruit salad that is filled with antioxidants. Grilling fruit is also an option for summertime fare. Grilled pineapple rings that can be chopped into chunks and added to a bed of mixed greens and can be refreshing at a barbecue.  Also, try grilled peaches with blue cheese and spinach and a dressing made of balsamic syrup, for a twist. This will definitely be a change of pace, with very little effort, because who wants to labor over a hot stove during the summer, when you can be dining al fresco with friends by the pool!

Enjoy!