Shaved Spring Salad with Lemon-Honey Dressing

Crisp, vibrant, and full of functional ingredients, this shaved spring salad delivers flavor while supporting digestion, offering anti-inflammatory benefits, and nourishing the body. Ribbons of asparagus and carrots are paired with fresh herbs, feta, pistachios, and a bright lemon-honey dressing with warming spices for a simple, nutrient-dense dish. Perfect as a light meal or a side—pairs well with your favorite protein.

Serves 4

Ingredients:

• 4 large carrots (tricolor if available), shaved into ribbons

• 1 bunch asparagus, shaved into ribbons

• 1 package radishes, thinly sliced

• 1 handful parsley, chopped

• 1 handful dill, chopped

• 1 handful basil, chopped

• 3 scallions, chopped

• 2 oz feta or goat cheese, crumbled

• ¼ cup salted pistachios, chopped

dressing:

• 1 tbsp honey

• Juice of 2 lemons

• 2 tbsp olive oil

• Pinch of coriander

• Pinch of cardamom

• Pinch of sumac

• Pinch of chili flakes

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Directions:

1. Shave the carrots and asparagus lengthwise into ribbons using a vegetable peeler. Slice the radishes thinly.

2. In a large bowl, combine the shaved vegetables, herbs, scallions, feta (or goat cheese), and pistachios.

3. In a small bowl or jar, combine honey, lemon juice, olive oil, and spices. Shake or whisk until fully combined.

4. Pour the dressing over the salad and toss gently to combine.

5. Let the salad sit for a few minutes before serving to allow the flavors to come together.

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