shaved asparagus salad with salmon

have you ever had raw asparagus?

well, let me tell ya – there’s first time for everything! especially when that everything is crazy fresh + delicious!

{shaved asparagus salad} shaving asparagus is easy! just takes a bit of patience!

i have seen the likes of bon appetit magazine tell me about this raw asparagus thing {same goes for whole foods #toosoon?} but until i came across this super approachable salad recipe, raw asparagus wasn’t jumping off the top of my ‘to try’ list.

enter: shaving the asparagus

for this salad we create a raw noodles/shredded lettuce effect by shaving raw asparagus spears. sound scary? i’ll guide you! i think the best way to amp you up for this new technique is to remember that perfection does not need to be obtained.

after some trial + lots of error, i found the easiest way to shave the spears is to first trim off the tips {about 1/4 inch}. then, hold the asparagus spear by the tough end + shave away from you with a veggie peeler.

another tip: try placing the asparagus stalk against something, like your kitchen cutting board or counter for a bit of give-back.

one more tip: don’t be afraid to use some oomph in the peelin’ process – whats the worst that can happen? you break the spear! then simply slice your little raw rejects as thin as you can!

{shaved asparagus salad with salmon + a lemon vinaigrette} the vinaigrette is amazing on its own!_

the next big star here is the lemon vinaigrette.


it’s a simple gathering of a few cupboard ingredients that are whisked into a bright vinaigrette. once it’s mixed with the delicate shaved asparagus ribbons + pine nuts you will see a transformation right before your eyes into a salad even your teeniest bikini will love!


oh. and there’s burrata on top of all that. because let’s keep it real.

i can’t suggest anything veggie based without a little indulgence.

{shaved asparagus salad with salmon + a lemon vinaigrette}_

last + certainly not least is the top fish in the recipe, salmon.

how shall we cook the salmon? K.I.S.S. {keep it simple stupid – using that phrase is a straight shout out to all the rad dads out there}

you can choose to cook it up how ever you fancy – but i think the best way is roasting! roasting the salmon allows for all hands to be on deck for the shaved asparagus salad which will cut down on overall meal cook time + increase your chance to have another sip of your “cooking” wine.

how do ya roast it? well the key to a successful roasted salmon is to not overthink it! this is a lesson i learned from the kitchn -a site that i treat as a cooking bible along my ambitious journey. they taught me this method + so i’m going to share their wisdom with you!

the simple salmon success story:

  1. preheat the oven to 425
  2. rub the salmon with just enough olive oil to coat + season generously with s + p.
  3. place the salmon, skin side down, in a roasting vessel {foil-lined baking sheet is my go-to as it makes cleanup a breeze}
  4. roast the salmon for 6 minutes per half-inch of salmon #math
  5. {optional KAK step – turn the broil on high for 2 additional minutes}
  6. remove from the oven

once that salmon is all roasty toasty then you’ll simply lay it atop the gorgeous asparagus + burrata bed you have so lovingly made for it + turn on some cool r&b to make sweet sweet love to it dive into a dish you’ll swear came out of someone else’s ambitious kitchen.

{shaved asparagus salad with salmon + a lemon vinaigrette} _

shaved asparagus salad with salmon
Cook time
Total time
  • 1 bunch thick stalk asparagus spears
  • 1 large ball burrata cheese {could substitute herbed ricotta or shaved parmesan}
  • ¼ cup pine nuts, toasted
  • 2 salmon fillets, roasted {or cooked anyway!}
for the lemon vinaigrette:
  • 1 lemon, zested + juiced
  • 1 garlic clove, minced
  • 1 small shallot, minced
  • 1 teaspoon whole grain mustard
  • 2 teaspoon honey
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ground black pepper, to taste
f i r s t - whip up the vinaigrette:
  1. combine all of the vinaigrette ingredients in small bowl + whisk well to combine, adjust seasoning to taste {salt + honey especially} + set aside.
n e x t - make the shaved asparagus salad:
  1. cut off asparagus tips set aside.
  2. with a veggie peeler, peel the asparagus stalks from tough end to cut end + set into a medium mixing bowl to combine with asparagus tips.
  3. prior to serving, toss the shaved asparagus with the vinaigrette + pine nuts.
  4. divide the salad onto two plates, topping each serving with torn pieces of burrata, to taste.
  5. lastly, lay the salmon fillets on top with a final drizzle of the vinaigrette. enjoy!


tiny leftovers

the raw shaved asparagus will indeed hold in an airtight container, but the salad will not hold once it is dressed! save the assembling of everything else until right before serving. but, hey, getting that labor step out of the way transforms this salad into the perfect potluck option or last minute entertaining meal!


salmon is king here but feel free to use whatever protein speaks to you! a nice grilled chicken breast or some seared shrimp would lend wonderfully to the flavors.

tiny lightbulb

get ahead of the cooking game by roasting a few extra salmon filets! you can choose to keep the seasoning simple -as listed- so it can lend to any meal throughout the week or get a little crazy + jazz a few up with your favorite taco seasoning for tomorrow’s burrito bowls! {once roasted the salmon will hold in an airtight container for up to 5 days! holy awesome!}

cal arrow

pine nuts, olive oil + burrata are all a bit of a caloric hit BUT good fats are a real thing, peeps! if you’re watching your intake then simply adjust the dish to meet your daily numbers. {remember, if you go down in olive oil, go up in lemon juice}