Ribboned Asparagus and Fennel Salad

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Asparagus Salad

This is an incredibly simple and flavorful way to prepare one of my favorite early spring vegetables — asparagus! I’m always looking for more reasons to work this antioxidant-rich vegetable into my diet when it is in season. If you haven’t tried raw asparagus before, you shouldn’t be put off by it — I love it’s subtle crunch and tangy flavor. A vegetable peeler and mandoline slicer make this salad a breeze to make, and beautiful to boot!

Asparagus Salad
5.0 from 1 reviews
Ribboned Asparagus and Fennel Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 1-2 pounds asparagus, white ends trimmed
  • 1 large fennel bulb
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • ¼ teaspoon lemon zest (here is the zester I use)
  • ¼ teaspoon sea salt
Instructions
  1. Take the asparagus and use a vegetable peeler to create long "ribbons" and place them in a bowl. I find it easiest to start towards the spear end, and then come back and do the bottoms. You will end up with a little "core" at the end; you can either slice this thin with a knife and add to the salad or discard.
  2. Use a mandoline slicer on the thinnest setting to slice the fennel bulb. Add it to the bowl with the asparagus.
  3. Add the olive oil, lemon juice, zest, and sea salt to the asparagus and fennel. Toss to combine.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

9 comments

  • Matt says

    Interesting take on a salad. I’ve never thought of using asparagus like this.

  • Mollie says

    Sounds lovely & includes 2 of my fave veggies. Just 1 question: is it safe for adults to eat asparagus raw? As a kid my brother and I used to pick and eat it straight out of my mum’s herb garden, until she made us stop b/c in raw form, it’s apparently toxic for children (I assume it’s the aspartic acid present in it, same as in aspartame, which is very reactive in the body and has been correlated to aggressive brain lesions/tumours, but which is denatured during cooking). I’m just not sure whether in adults the concentration is low enough as to be safe raw? Have you ever heard any of this? Can you confirm if it’s safe (also for pregnant women)?

    • Mickey says

      Hi Mollie, I have never heard of this. A quick google search turned up the question, but there doesn’t seem to be a definitive answer on its safety. I can’t give you a clear answer because I honestly don’t know, but I am going to continue eating it because it is delicious! Sorry I can’t answer this one with confidence!

      Mickey

  • Allison says

    Is this considered safe for AIP because the fennel is from the bulb rather than the seed?

  • Linda Lee says

    Hi Mickey,
    Had to tell you… I Just got your book-and am so GLAD it is so HELPFUL and also the salad sounds YUMMY…never tried asparagus raw, but LOVE IT..so sure will try it. THANKS for all the work you have done.

  • Ginny Risley says

    Love the recipes, but wonder what I can substitute for the lemon, as my autoimmune disease (Oral Lichen Planus) strictly prohibits citrus. Thanks!

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