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Shaved Asparagus & Sweet Corn Salad w/ Fresh Lemon Dressing
One reader summed it up this way "I made this last night and it was so good I almost licked the plate clean". We did too. You will too!
Prep Time 3 hours 15 minutes
Cook Time 3 hours 15 minutes
Ingredients
- Ingredients for the salad
- 1 bunch asparagus shaved into thin ribbons with a sharp vegetable peeler*
- 3 cobs fresh corn corn removed from husks**
- ½ cup dried cranberries
- ½ cup packed fresh cilantro leaves
- ½ small red onion very thinly sliced with a sharp knife
- Ingredients for the dressing:
- 2 tablespoons fresh lemon juice
- 3 tablespoons neutral flavored oil ie canola or sunflower
- 1 teaspoon honey
- sea salt a pinch
- freshly ground black pepper
Instructions
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For the dressing, combine oil, lemon juice, honey, salt and pepper in a small bowl, mix well with a fork or small whisk.
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Combine shaved asparagus and thinly sliced red onion in a medium size bowl filled with ice water. Allow to sit for at least 10 minutes or up to 8 hours (refrigerated). When ready to serve, drain well and spread out on a clean kitchen towel to dry.
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Combine asparagus/onion mixture with corn and dried cranberries and cilantro leaves. Add dressing to coat and toss well to combine.
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Salad can be made 2-3 hours ahead or served immediately. Since there's no lettuce involved to wilt, it's delicious the next day as the flavors will have melded. The asparagus won't be as curled (from the stint in ice water) and pretty, but it still looks fresh and tastes fabulous!
Recipe Notes
~ *Asparagus is easy to shave with a sharp vegetable peeler. If your peeler is old or dull, don't even try it. Here's a great tutorial with helpful tips on shaving asparagus.
~ ** You might be wondering if I forgot to tell you how to cook the corn. When corn is tender and fresh, it doesn't need any cooking when used in recipes like salads and salsas. It adds a delightful sweet crunch and is full of flavor.