Shaving the asparagus and thinly slicing the snap peas makes great texture for a fresh take on a salad. The lemon & herb mix compliments the raw veggies. If radishes available, they can be thinly chopped and added.
This salad can be made ahead to let the flavor meld, or it can be served immediately. Either way you won’t be remiss.
Serve this salad with a smoky steak, juicy burger, even a fried/poached egg!
Serving size 2-4, easily doubled if making for a crowd.
The cuts of the veggies are what takes this salad to the next level, yes it’ll take some time, but it’s worth it.
To shave the asparagus; hold the wooden end of the asparagus (usually about the last 2-3 inches of the stalk) and using a veggie peeler, peel the stalks. Like you would peel a carrot.
Depending on the peeler, a raised cutting board can help with shaving the asparagus all the way, but you can also thinly chop the last piece.
To prepare the snap peas; thinly slice the peas length wise. Carefully, because the peas will roll on the cutting board.
You can use your knuckles, curling your fingertips under, to protect them against the knife blade.
Mix all veggies and dill together, and celery leaves if using.
Add the zest and a squeeze of 1 lemon. Sprinkle with at least a teaspoon of salt and fresh pepper. Mix together and taste.
Add more lemon or salt to your liking. Also if using oil, do a light drizzle and mix at this time.
Serve immediately or chilled.
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