recipes

Shaved Spring Vegetable Salad with Lemon, Parmesan & Pistachio

Recipe by Food By Annabel

Fresh, delicate and full of spring flavour, this generous sharing salad combines ribbons of zucchini and asparagus with crisp radish, peas, herbs, Parmesan and pistachios. A bright lemon-Dijon dressing brings everything together - perfect for effortless spring entertaining.

SERVES

6 for sharing

PREP TIME

20 mins

COOKING TIME

2 mins

Ingredients

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2 medium zucchini
1 bunch asparagus, woody ends removed
1 cup fresh or frozen peas, blanched and refreshed
5-6 radishes
80 g rocket
1/2 cup mint leaves
1/2 cup basil leaves
60 g Parmesan, plus extra for finishing
1/3 cup shelled pistachios, lightly toasted and roughly chopped

Lemon-Dijon Dressing

1/3 cup extra virgin olive oil
3 tbsp fresh lemon juice
Finely grated zest of 1 lemon
2 tsp Dijon mustard
1 tsp caster sugar
1/2 small garlic clove, finely grated
Sea salt and freshly cracked black pepper

Method

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Wash the rocket and herbs and spin until thoroughly dry.

Using a mandoline, shave the zucchini lengthways into very fine ribbons. Shave the asparagus lengthways, leaving the tips whole where possible. Finely shave the radishes into rounds.

Place the olive oil, lemon juice and zest, Dijon mustard, caster sugar, garlic, sea salt and black pepper into a dressing shaker. Shake vigorously until glossy and emulsified.

Transfer loosely to a serving platter. Finish with Parmesan, toasted pistachios, a little more dressing, extra lemon zest and freshly cracked black pepper. Serve immediately.

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The Cookware Behind the Recipe

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Shave, Zest, Shake & Serve

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Paper-thin ribbons of zucchini and asparagus, freshly zested lemon and a perfectly shaken dressing - simple prep makes all the difference. Discover the tools behind our Shaved Spring Vegetable Salad
with Lemon, Parmesan & Pistachio.

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Featured Collection

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Spring Salad Prep

Spring into Fresh Salads

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Shave, spin, chop, zest, shake. Fresh spring cooking is even better with the right tools by your side. We've put some of our favourite kitchen essentials to work creating two vibrant spring salads - making every step from prep to plate that little bit easier.

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About the Author

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Food by Annabel

Annabel Bower is an Adelaide-based food stylist, recipe developer and mum of three. She trained at the Ballymaloe Cookery School in Ireland before working as a private chef in England and later running her own catering company back home in Australia. These days she's behind the scenes of the food industry developing recipes and styling shoots — but her real passion is sharing simple, fail-safe recipes that get the whole family around the table.