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Spring Salad With Raw Asparagus

Spring Salad With Raw Asparagus
Enjoy peak-season local asparagus raw with a tangy lemon dressing, goat cheese, fresh herbs, pistachios, and toasted breadcrumbs. Swap in your favorite cheeses, herbs, and nuts for endless variations. 

Make it vegan by omitting the goat cheese or swapping in a cheese alternative. 
  • Serving Size


  • Total Time

    20 minutes


Bread Crumbs

  • 1/3 cup bread crumbs

  • 2 tablespoons olive oil

  • Salt and pepper, to taste


  • 1/3 cup chopped pistachios

  • 1 pound asparagus, washed and trimmed

  • 1/3 cup crumbled goat cheese

  • 1 lemon, zested

  • 1/4 cup fresh lemon juice

  • 1/4 cup olive oil

  • Salt and pepper, to taste

  • 1 small bunch of dill and mint, washed and chopped

  • 1 shallot, thinly sliced


  1. To make bread crumbs, heat olive oil over medium heat. Add bread crumbs and a pinch of salt. Stir occasionally until golden brown, approximately 5 minutes. Remove from pan and let cool. 
  2. Prepare the asparagus by slicing thinly on a bias.
  3. In a large bowl, combine pistachios, breadcrumbs, lemon zest, lemon juice, plus salt and pepper, to taste. Stir in asparagus until all ingredients are well combined. 
  4. Add olive oil, mint, and dill. Stir.
  5. Add salt and pepper, to taste. Enjoy!
Lunch Sides Vegetarian