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5 from 5 votes

Shaved Summer Salad

Recipe inspired from Cooking Channel
Servings: 4 servings
Calories: 147kcal

Ingredients

  • 1-2 beets of various colors red, yellow or striped
  • 1-2 Persian cucumbers
  • 5 asparagus
  • ¼ c olive oil
  • 1 lemon juiced
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Fresh basil garnish, chopped

Instructions

  • Cut the stems off the beets and wash them very well. Peel the outer skin off using a vegetable peeler.
  • Using a mandolin on the thinnest setting, carefully shave the beet into thin slices until desired amount.
  • Use a vegetable peeler to peel long strips of Persian cucumber and asparagus.
  • Make a quick vinaigrette by whisking together the olive oil, lemon juice, honey, salt and pepper.
  • When layering the salad, add red beets last so the color doesn't bleed. Toss with vinaigrette. (You may have extra). Top with fresh basil.

Nutrition

Calories: 147kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 18mg | Potassium: 166mg | Fiber: 2g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg