by Sarah Steimer
- 5 thick asparagus spears, trimmed
- 1 avocado, pitted, peeled and sliced thin
- 3 tablespoons fresh mint, cut into ribbons
- 1 tablespoon crushed almonds
- 1/2 lime
- 1 tablespoons olive oil
- salt and pepper
Use a vegetable peeler to shave each asparagus spear, moving from the bottom to the top and rotating as necessary. Divide among 4 plates.
Divide the avocado among the plates as well. Sprinkle with the mint and almonds. Squeeze the lime over the salads, followed by a drizzle of olive oil and a pinch of salt and pepper.
Makes four servings.
Recipe adapted from: Martha Stewart
*Time for a good old fashioned shaving… of vegetables. We love spring produce, and it can stand easily on its own. So why not highlight it with some simple styling? Check out all our May shaved salads — or Crisp Wisps — right here.