It’s hot! Period. The temperatures have risen and when thinking about ideas to get food on the table quickly, a salad just makes sense. But, not just any salad. How about one that uses raw zucchini & raw asparagus in a really interesting way. The bitterness is cut with the crisp of green apples along with the most delicious apple cider vinegar ever!
Zucchini & Asparagus Salad
6 stalks of asparagus
1 green apple
1/2 a red onion
4 strips of bacon, cooked and crumbled
1 handful of feta cheese
Apple cider vinaigrette
For the vinaigrette
1 tablespoon of garlic paste
1/2 tablespoon of Dijon mustard
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
2 teaspoons of sugar
2 tablespoons of apple cider vinegar
1/2 cup of Canola oil
Using a vegetable peeler, peel strips of zucchini and asparagus and add to a bowl. Thinly slice the green apple in half moons and add them to the bowl. Also, thinly slice 1/2 a red onion and add them to the bowl. Then, set aside.
To make the vinaigrette, combine all the ingredients into a separate bowl. Then, using a whisk, drizzle in the Canola oil and whisk it well to combine. When you’re ready, toss the salad with the dressing and garnish with crumbled bacon and feta cheese crumbles.
*Note: The salad dressing can also be made by adding all the ingredients to a blender and blending it until smooth. If all else fails, adding the ingredients to a mason jar and giving it a good shake works too.
*Note: Be sure to toss the salad and let it sit in the fridge for at least an hour before serving. Like most salads, if the dressed salad is left too long, it’ll start to wilt. So, be careful of your serving times.