The Most BOSS Salad of All Time
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2-4 servings 1x
- 1 bunch of asparagus, fibrous ends removed, and sliced in half lengthwise*
- 1 teaspoon lemon juice
- 1 hot house cucumber
- 2 loosely packed cups arugula
- A few tablespoon of feta cheese (more or less to taste)
- For the dressing:
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon finely minced shallot (plus a little extra for topping)
- Salt and pepper
- Preheat your oven to 350 degrees, prep your asparagus, and lay them out on a parchment paper lined baking sheet
- Drizzle with a tiny bit of olive oil (about a teaspoon), sprinkle with salt and pepper, and top with 1 teaspoon of lemon juice
- Toss to combine, and roast in your oven for 5 minutes. Remove and let cool
- Meanwhile, make your cucumber ribbons. Using a vegetable peeler, peel your cucumber into “ribbons” – long thin slices. You will end up being able to do this on 4 sides of your cucumber – stop right before you get to the seeds
- To make your dressing, whisk all ingredients together (lemon juice, olive oil, dijon mustard, shallot) and season to taste with salt and pepper
- To assemble your salad, start with the arugula. On top of the arugula, arrange your cucumber ribbons and roasted asparagus. Add a little extra minced shallot on top (optional) and sprinkle on your feta cheese. Another optional topping is a little bit of cracked black pepper
- Dress the salad to taste and you’re ready to go!
- Notes:
- *You don’t NEED to slice the asparagus in half – it just looks more pretty/dainty and makes it easier to eat.
- *This dressing recipe made more than I needed, but I know some people really like to dress their salads more than I do – so don’t just dump all of the dressing on there, because it might be too much for you too! You can always save the rest for later*
