Asparagus, Ricotta & Pistachio Salad
14 reviewsTry raw asparagus—crunchy, tasty...and fewer dishes to wash!
6 minutes
Prep time
436 cal.
Per serving
Ingredients
Utensils
Peeler, Grater, Whisk
recipe
Step 1
Snap off the woody ends of the asparagus. Using a paring knife, scrape off the small spikes surrounding the stalks, then peel the lower halves of the stalks.
Step 2
Using a peeler, shave the asparagus into thin ribbons.
Step 3
Roughly chop the pistachios.
Step 4
Place the ricotta in a bowl and whip until smooth. Add the zest of the lemon, salt and pepper and mix.
Step 5
Make a vinaigrette: In a bowl, mix the juice of the lemon, balsamic vinegar, 1 TB of olive oil per portion and salt and pepper.
Step 6
In a mixing bowl, gently toss the asparagus with the vinaigrette.
Step 7
Spread the whipped ricotta in a plate. Place the asparagus on top, sprinkle with pistachios and mint leaves, and it's ready!
Nutrition facts
Average estimated amount for one serving
| Energy | 436 cal. |
| Fat | 36 g |
| Carbohydrates | 14 g |
| Protein | 14 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Asparagus, Ricotta & Pistachio Salad" contains 436 Energy, 36 g of Fat, 14 g of Carbohydrates, 14 g of Protein, 4 g of Fiber.
Retrieving reviews...
