Author: Olivelle
Servings: 2
Prep Time: 30 minutes
Cook Time: 0 minutes
Crisp asparagus ribbons, snap peas, and creamy avocado come together in this light yet satisfying salad. A drizzle of fruity balsamic and rich olive oil enhances every bite, while shaved parmesan and crunchy pistachios add the perfect finishing touch. Simple, vibrant, and absolutely delicious!
Ingredients:
- 2 bunches of large asparagus spears
- 20 snap peas, halved
- 1/4 cup Frantoia Italian Extra Virgin Olive Oil
- 2 tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 tsp Black Garlic Infused Sea Salt
- 2 tsp Dijon Mustard
- 2 avocados, diced
- 1/2 cup parmesan, shaved
- 1/2 cup pistachios, chopped
Directions:
-
Trim the woody ends off the asparagus. Then, using a vegetable peeler, carefully shave the asparagus into thin ribbons. Set aside.
-
Slice the snap peas in half lengthwise, keeping the peas attached to the pod. Set aside.
-
In a separate bowl, whisk together the Frantoia Italian Extra Virgin Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Black Garlic Infused Sea Salt, and Dijon mustard until well combined and emulsified.
-
Toss the shaved asparagus with half of the dressing to coat evenly.
-
Arrange the snap peas, diced avocado, shaved Parmesan, and chopped pistachios on top of the asparagus.
- Drizzle the remaining dressing over the salad and serve immediately. Enjoy!
