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Asparagus and Carrot Ribbon Salad

Servings 2 servings.


  • 1/4 cup olive oil
  • 2 tablespoon seasoned rice vinegar
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 pound asparagus
  • 2 large carrots
  • 1/2 cup microgreens or arugula
  • 2 tablespoons thinly sliced red onion
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons sliced almonds
  • 2 tablespoons chopped salted peanuts
  • 2 tablespoons dried cranberries


  • Combine the first six ingredients in a small bowl; stir with a wire whisk to combine well. Set aside.
  • Snap tough ends off asparagus and discard ends. Shave long ribbons of asparagus by running a vegetable peeler lengthwise down asparagus. For best results, place asparagus flat and run peeler horizontally down asparagus. When asparagus stalk is too thin to continue peeling, reserve remaining stalk for another use. Place asparagus ribbons in a medium bowl
  • Peel carrots. Repeat procedure above with carrot to make long ribbons of carrot. Add carrots ribbons to asparagus ribbons in bowl.
  • Stir in microgreens, red onion, parsley, cilantro, almonds, peanuts, and cranberries.
  • Divide mixture among two plates. Drizzle reserved dressing evenly over each plate of salad.
  • Serve immediately.