Wednesday, April 18, 2012

Buttery Zucchini & Asparagus Ribbon Salad with Creamy Garlic Sauce

It's Asparagus season (Yay!), so along with my usual ginormous amount of fresh of Strawberries I've been consistently buying a few bunches of Asparagus at every trip I make to the market. This Salad is also something that I brought with me to my Family's Easter buffet this year - thankfully turning into another hit! Ribbon peeling Asparagus has definitely got to be my favorite way to enjoy the tasty flowering Spring perennial, it just feels like I'm eating something gourmet every time. Of course, you have to pair it along side Creamy Garlic Miso Sauce for the ultimate in raw vegan dining.
In this recipe I've combined the Ribboned Asparagus with Ribbon Zucchini pasta, as a wonderful and affordable way to bulk things up.
Buttery Zucchini and Asparagus Ribbon Salad with Creamy Garlic Sauce
yields roughly 4 to 5 side servings
Step 1.
Asparagus Prep
Ribbon Peel 2 bunch of Asparagus
Read how to ribbon peel Asparagus by clicking here
Once you've finished Ribbon peeling all of your Asparagus set it aside and move on the the Zucchini
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Step 2.
Zucchini Ribbon Pasta
1.5 lbs of Zucchini //or// roughly 6 medium sized Zucchini
Read How to make Ribbon Zucchini Pasta by clicking here and follow only directions from Step 1:
Once you've Ribbon peeled all of your Zucchini set it aside and move on to the next step
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Step 3.
Warming your Asparagus and Zucchini
In two separate bowls:
  • Toss your Asparagus Ribbons in 3 Tbsp Lemon Juice and Salt/Pepper to taste
  • Toss your Zucchini Ribbons in 3 Tbsp Lemon Juice and Salt/Pepper to taste
  • Choose from one of the following Raw Vegan Warming Methods (click to read more)
  • On separate trays warm your Zucchini and Asparagus for 1.5 hours until both have slightly dried and wilted. Make sure you don't over dry them otherwise you'll have an unpleasant texture 
  • When you've finished warming your veggies transfer all of them to a large mixing bowl 
Toss the Asparagus and Zucchini together in:
 2  Tbsp Nutritional yeast
2 tsp Dill weed
Set aside and move on to the next step.
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Step 4.
Lemon Butter 
6 Macadamia Nuts - grated into a fine fluffy powder:
Place your grated nuts into a bowl and set them aside:
In a separate bowl add:
4 Tbsp Grape seed Oil or another mild in flavor oil of your choice
3 Tbsp Lemon Juice
3 tsp Mellow White Miso
Whisk! 
It'll be a little lumpy, but that's okay...
Now add your Fluffy Grated Macadamia Nuts
As you whisk in your Grated Macadamia fluff you will notice it dissolve into the liquid.
Perfect!
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Final Step
Making your Salad
Mix into your Butter from Step 4:
3/4 c Red Bell Pepper chopped
3/4 c Sundried Olives (or Olives of your choice)
Transfer your Butter and Veggies into the bowl containing your Asparagus and Zucchini and mix everything together evenly.
Serve this lovely salad with a side of Creamy Garlic Miso Sauce and watch it disappear!


xoxo,

5 comments:

  1. Looks awesome! (Are you home from your trip??)

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  2. Good Heavens, your foods look so yummy !

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  3. You are an artist... thank you for another wonderful way to eat znoodles (zucchini!) I also enjoy swoodles (sweet potato) got a recipe for them?

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  4. Sara, I don't even think I can convey in words alone how absolutely amaze-balls this recipe is. Good Lord, it's so good! My husband and made your Zucchini Pasta Salad a couple of weeks ago and that made our jaws drop from the goodness. I had never tried sun-dried olives before so when i first saw the recipe on your blog i googled them and found Cat Cora's olives along with smoked sun-dried tomatoes (my favorite) so I was ready to try your recipe and it was divine. fast-forward to this morning: i remembered the asparagus-zucchini recipe and i was getting obsessed with trying it out because of your macadamia 'butter' technique and Holy Hannah, it works so beautifully!!! the only sub i made was orange juice for lemon juice with the oil and miso and it was delicious. I adore your seasoning and drying techniques so much - they have been a total game-changer for me in the raw food world. i've been high-raw vegan since 2009 and your recipes and techniques have elevated my favorite foods to another level and i just wanted you to know how much your creativity and hard work is appreciated! Thanks! Sophie :)

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  5. This looks soooo good! I love both asparagus and zucchini and that yummy stuff combined with garlic? Oh yes baby.
    I haven't tried a lot of raw recipes though, so this might be a good one to try. Don't even know if it's possible to turn my oven on such a low temperature.

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