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!
Recipe by kelly's ambitious kitchen. at