Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan

Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan

  • Preparation 25 min
  • Marinating 15 min
  • Servings 1
  • Makes 4 appetizers
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • ½ lb (225 g) thick asparagus stalks, trimmed
    • 1 yellow zucchini
    • 1 tbsp (15 ml) lemon juice
    • 2 tbsp (30 ml) white balsamic vinegar
    • ½ cup (60 g) Parmesan cheese shavings
    • ¼ cup (30 g) roasted pine nuts
    • 3 tbsp (45 ml) olive oil
    • Zucchini flowers, for serving (optional)
    • Basil leaves, torn, for serving
    • Fleur de sel, for serving

Preparation

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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