Spring is one of my favorite times of year. We finally get to shed our winter layers, spend more time outside and soak up the sun. I remember those days growing up where you threw off your jacket on the playground floor and ran around outside in a t-shirt for the first time. It was so exciting. I still feel that same excitement now. Spring to me means long New York City walks, feeling the sun beat down on my face, the smell of rain, seeing my first robin, outdoor yoga, spring shopping (obviously), and a whole new set of seasonal fruits and veggies like asparagus! Spring is a time when everything feels alive and fresh again after the long winter.
Asparagus literally is spring. They look like mini trees and taste so fresh; it doesn’t get much better than that. Not to mention they are full of healthy benefits. They are high fiber, full of vitamins and antioxidants and are also very anti-inflammatory.
Asparagus can be eaten in so many different ways, but I decided to keep up with the trend and shred them with a vegetable peeler to make asparagus noodles. I mean, what doesn’t taste better as a noodle? …Nothing.
I made the asparagus noodles into a salad and added some kalamata olives for some healthy fat and flavor, some cannellini beans for some protein, some cherry tomatoes for some more veggie goodness and sprinkled some fresh basil on top. I topped it with my favorite springtime lemon dressing. Check out the recipe for that here. It really doesn’t get fresher tasting then this salad. It’s great for a light lunch or a side dish. I hope you find this salad as delicious as I do!
- 1 bunch of asparagus
- ¼ cup cannellini beans, either fresh and soaked or canned and rinsed
- 2 tablespoons sliced kalamata olives
- Handful of cherry tomatoes, quartered
- 2 tablespoons of fresh basil ribbons
- Clean and prep the asparagus by cutting off the bottom inch. Use a vegetable peeler to make ribbons. You can include the tops in your salad or save them for another recipe like I did.
- Assemble the salad by placing the asparagus ribbons on the bottom, and the beans, olives, tomatoes and basil on top.
- Sprinkle with lemon vinaigrette