Shaved Asparagus Salad with Strawberry Lemonade Balsamic

Prep Time: 30 minutes Cook Time: 0 minutes Servings: 2 Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Crisp asparagus ribbons, tender snap peas, and creamy avocado come together in this light yet satisfying Shaved Asparagus Salad. A drizzle of fruity balsamic and rich olive oil enhances every bite, while shaved parmesan and crunchy pistachios add just the right amount of indulgence. It’s simple, vibrant, and perfect for spring lunches, dinner parties, or anytime you want something fresh that still feels special.

🛒 Ingredients

2 bunches large asparagus spears
20 snap peas, halved lengthwise
¼ 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
½ cup shaved parmesan cheese
½ cup pistachios, chopped

👩🍳 Directions

Prep the asparagus:
Trim the woody ends from the asparagus. Using a vegetable peeler, carefully shave the spears into thin ribbons. Set aside.
Prep the snap peas:
Slice snap peas in half lengthwise, keeping the peas attached to the pod. Set aside.
Make the dressing:
In a small bowl, whisk together Frantoia Italian Extra Virgin Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Black Garlic Infused Sea Salt, and Dijon mustard until smooth and emulsified.
Toss the salad:
Add shaved asparagus to a large bowl and toss with half of the dressing until evenly coated.
Assemble & serve:
Top the asparagus with snap peas, diced avocado, shaved parmesan, and chopped pistachios.
Drizzle with remaining dressing and serve immediately.