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This simple raw asparagus salad is perfect for Pesach or Shavuot. Delicate ribbons or diagonal cuts of fresh asparagus are dressed with lemon and olive oil, allowing their natural sweetness and crisp texture to shine. With toasted almonds, the salad brings freshness, color, and elegance to the holiday menu.
This version is fresh, crunchy, and naturally dairy-free. It also pairs beautifully with radishes, strawberries, or cherry tomatoes.
500 grams fresh green or white asparagus
2 tablespoons Gefen Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
1 teaspoon Haddar Dijon Mustard
1 and 1/2 teaspoons honey
salt, to taste
freshly ground black pepper
2–3 tablespoons toasted almonds, roughly chopped
a small handful of fresh parsley, dill, or mint, washed and finely chopped
Wash and clean thoroughly. Trim the woody ends of the asparagus.
Peel the green asparagus. (White asparagus doesn’t need peeling.)
Shave the asparagus into thin ribbons using a vegetable peeler or mandoline, or cut them diagonally as seen in the picture.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Pour the dressing over the asparagus and toss gently.
Let the salad sit for about 10 minutes.
Sprinkle with the chopped herbs and toasted almonds before serving.
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