Asparagus is extremely low in carbs and packed with nutrients. This salad is inspired by the Peruvian cuisine. Peru is actually one of the world's main producers of this tasty and versatile veggie. This wonderfully fresh salad features raw asparagus and highlights the flavor with lemon, Parmesan, and just a touch of red pepper. Those flavors, combined with the crunch of the walnuts in every bite, make this a perfect side dish.
March 3 2020 recipe by Kristina Wetter, photo by Nacho Troconis, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish
Asparagus is extremely low in carbs and packed with nutrients. This salad is inspired by the Peruvian cuisine. Peru is actually one of the world's main producers of this tasty and versatile veggie. This wonderfully fresh salad features raw asparagus and highlights the flavor with lemon, Parmesan, and just a touch of red pepper. Those flavors, combined with the crunch of the walnuts in every bite, make this a perfect side dish.
USMetric
4 servingservings
Ingredients
- ½ cup (1¾ oz.) 120 ml (50 g) walnuts, chopped
- 11⁄10 lbs 500 g fresh green asparagus
- 1 1 lemon, zest and juicelemons, zest and juice
- 1 pinch 1 pinch chili flakes
- 1 tsp 1 tsp salt
- ¼ cup 60 ml avocado oil
- 2 tbsp 2 tbsp extra light olive oil
- ½ cup 120 ml Parmesan cheese, grated
- ½ oz. (2½ tbsp) 14 g (37 ml) fresh mint, for decoration
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 350º F/ 175º C.
Place the walnuts on a baking sheet, and toast in the oven for about 10 minutes, or until they are lightly golden.
While the walnuts are in the oven, prepare the asparagus by cutting off the bottom ends, which are quite fibrous and tough (See the Tips section below, for an easy method). Next, cut the remaining asparagus into thin, angled slices.
Put the lemon zest and juice in a bowl. Add the hot chili flakes, salt, avocado oil and olive oil.
Add the parmesan cheese and mix well.
Add the asparagus slices to the bowl along with the toasted walnuts. Mix the salad gently but well using a rubber spatula.
Decorate the salad with the mint leaves and serve immediately.
Tips
The tough, bottom sections of the asparagus stalks can be easily removed. Simply take each stem and fold it gently. The asparagus will break exactly where the tough part of the stalk begins. Throw away the tough part and use the tender part of the stalks to make the salad.
Asparagus is very low in carbs, making it just perfect for low-carb and keto diets. Check our vegetable guide to find out about other low-carb vegetables.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
5 comments
1
aminamondol
April 15 2020
Wow I just tried this recipe, I just made a small change. Since my husband doesn't really like raw vegetables, I did not bake the walnuts, instead, I followed the recipe as it is and put it in the oven for 12 minutes at 400° F and I came out so delicious.
Great recipe! 😊2
NathalieWhitty
April 19 2020
Delicieux!!
3
paulajhermes
May 30 2020
This is a fabulous recipe, will be a favourite, have never thought of eating asparagus raw but it really works and so delicious.
Reply: #4
4
Reply to comment #3 by paulajhermes
Kerry Merritt Team Diet Doctor
May 30 2020
This is a fabulous recipe, will be a favourite, have never thought of eating asparagus raw but it really works and so delicious.
So glad you love it! :)
5
girlforthegospel
July 28 2020
Very good and a nice change of pace to how I normally eat it.
