Last Sunday, at our interactive kids’ table, we made raw asparagus salad, with fresh seasonal produce from the farmer’s market. Many people have requested the recipe, so here you go!
raw asparagus salad
- 1 bunch of fresh, raw asparagus (about 15 stalks)
- 1 large carrot, grated (this is something the kids can do, with supervision)
- 1/4 cup raw sunflower seeds (or your favourite nuts or seeds, such as pumpkin seeds, pine nuts or walnuts)
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp grainy mustard
- maple syrup (optional)
Slice the asparagus finely. I find a good way to do this is by starting at the round end of the asparagus. Cut of a thin slice and rotate, cut off another thin slice and continue slicing and rotating until you get to the point.
Add the asparagus to a large bowl.
Add the grated carrot and sunflower seeds.
In a mason jar, add the olive oil, apple cider vinegar, grainy mustard and maple syrup, if you’re using it.
Screw on the lid and shake vigorously until we’ll combined. (Kids can help with the shaking part!)
Add the dressing to the asparagus, carrots and sunflower seeds and toss well.
It’s ready to serve and enjoy!
Stay healthy and eat a rainbow everyday!
By the way, when we made the salad with the kids at the market, they loved it! They were licking their fingers and asking for seconds (and thirds)!
And kids got a sticker of Antoine Asparagus. You can get a copy of him to print off and colour!