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Vegan Asparagus Ribbon Salad

Asparagus Ribbon Salad

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


Shaving fresh asparagus into ribbons creates a delicate and tasty base for this Asparagus Ribbon Salad! I've topped it with toasted, chopped nuts, a sprinkle of vegan cheese, and my go-to homemade dressing for an easy side dish that impresses every time.


Units Scale
  • 2 pounds asparagus (thick spears are ideal)
  • 1/2 cup hazelnuts or sliced almonds, toasted, roughly chopped (or sub raw shelled hemp seeds if nut-free)
  • 2 tablespoon grated vegan parmesan cheese


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice or any vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 large clove garlic, pressed or minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper


  1. Place asparagus spear flat on a cutting board, and shave each spear into thin ribbons using a vegetable peeler.  For best results, hold down the woody end of the asparagus and start peeling about 1-inch from the bottom of the asparagus spear - this helps to avoid the woody fibrous part of the spear.  
  2. Place the shaved asparagus in a bowl and set aside.
  3. In a mason jar shake together the dressing ingredients.  Pour 1/4 cup of the dressing overtop the asparagus ribbons and toss well.
  4. Add nuts or hemps seeds and vegan Parmesan cheese.  Toss again and taste.  Adjust flavors if desired.
  5. Serve as is or over a bed of arugula.
  • Prep Time: 10
  • Category: Side