Shaved Carrot, Edamame, and Asparagus Salad
0
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrots
1 medium, shaved
Asparagus
10 spear(s), medium, halved, (blanched)
Edamame (shelled)
½ cup(s)
Arugula
1 cup(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Olive oil
1 tsp(s)
Fresh lemon juice
½ tsp(s)
Cooked green beans
½ cup(s), halved, (blanched)
Instructions
1
Prepare two bowls of ice water. Blanch the asparagus and green beans in a barely simmering pot of water until just tender, about 3 minutes. Transfer vegetables to the ice baths immediately to stop the vegetables cooking.
2
Using a vegetable peeler, carefully shave ribbons from the carrot. Place all vegetables in a large bowl.
3
In separate smaller bowl, whisk together the oil, lemon juice, salt, and black pepper.
4
Pour dressing over salad and gently mix to combine (dressing should be very lightly coated).
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