|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a bright green salad loaded with fresh flavor, then look no further. Springy asparagus and peppery arugula are topped with an herb vinaigrette, crispy breadcrumbs, and salty Parmesan. Shelled edamame, also known as fresh soybeans, add protein and a chewy texture.
This recipe makes good use of one piece of essential kitchen equipment: a peeler. Fresh, raw asparagus are shaved to make them easier to eat while remaining crunchy. Shaved Parmesan makes a pretty topping and adds a cheesy bite. You can buy already-shaved Parmesan at the grocery store, or you can do it yourself using (you guessed it) a peeler.
The dressing can be made a day ahead of time. Store any leftover dressing in the fridge for up to two days.
For the Dressing:
3 tablespoons freshly squeezed lemon juice, from 1 lemon
1 tablespoon lemon zest, from 1 lemon
1 teaspoon balsamic vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 clove garlic, finely grated
1/4 cup extra-virgin olive oil
3 tablespoons fresh cilantro, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
For the Salad:
1 (10- to 12-ounce) bunch thick asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/4 cup panko breadcrumbs
Salt, to taste
4 ounces arugula
1 cup edamame, cooked and shelled
1/4 cup freshly shaved Parmesan cheese
Steps to Make It
Gather the ingredients.
In a small bowl, combine the lemon juice, zest, balsamic vinegar, honey, Dijon mustard, garlic, olive oil, and cilantro. Season with salt and pepper and whisk until smooth and well combined.
Shave the asparagus into thin strips using a vegetable peeler. If you own a spoon with a flat handle, lay an asparagus spear on the handle with the cut end hanging off. This will help you steady the spears and shave the entire asparagus.
In a large bowl, toss the shaved asparagus with half of the dressing. Set aside.
Heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and cook, stirring, until toasted and light brown. Season with salt.
Add the arugula, edamame, and the remaining dressing to the asparagus and toss. Top with breadcrumbs and shaved Parmesan.
- Add grilled chicken, salmon, or shrimp to make this salad a full-fledged meal. Sliced hard-boiled egg adds protein for a non-meat option.
- If you're one of those people that doesn't care for cilantro, replace it with fresh chopped parsley.