This Shaved Vegetable Spring Salad is filled with early Spring’s sweet delights including radishes, asparagus, carrots and avocado. This simple and delicious salad is AIP, paleo, vegan and can be easily made Whole30 compliant.

two light beige speckled plates placed diagonally across a light blue-grey background plated with shaved carrots, sliced asparagus, radishes and riced cauliflower with a slice of lemon on one plate. A stainless steel fork leans off the left side of the plate in the center of the image and in the top left of the image is a terra cotta colored plate with a small stainless steel spoon and a glass jar with lemon vinaigrette. There is a small wooden bowl in the bottom right corner with some mint leaves

At long last, it’s Spring! I love making this raw Shaved Vegetable Spring Salad to celebrate the season’s flavors. The crunchiness of the raw asparagus, shaved radishes and carrots beautifully complements the fluffy riced cauliflower and creamy avocado. The mint and fresh lemon vinaigrette really tie the dish all together and make it pop.

For this Spring Salad you’ll need:

spring radishes (e.g.Purple Plum or Cherry Belle), can substitute any radish variety
asparagus
carrots
avocado
cauliflower
fresh mint
lemon, olive oil, garlic and maple syrup for the vinaigrette

Shaved Vegetable Spring Salad FAQs

Can I make this recipe ahead of time?

Yes, these hearty spring vegetables hold up well when prepared a couple hours in advance. I would save dicing the avocado until you’re ready to serve and of course, don’t dress the salad until you’re ready to serve as well.

Does this recipe store well?

With the exception of the cubed avocado, this salad keeps well in the fridge. I like to toss and dress only what I will be eating and store the remaining undressed salad in the fridge for up to two days.

What can you serve this with?

This fresh salad goes really well with a variety of meats including these Beef Meatballs, these Baked Chicken Thighs with Apples as well as with fish like this Baked Salmon.

a large wooden bowl with sliced asparagus, shaved carrots, shaved radishes and riced cauliflower with a large serving spoon made of stainless steel sticking out the bowl placed on a light beige patterned backdrop

If you enjoyed this dish you might also enjoy these other fresh salads:

If you try this Shaved Vegetable Spring Salad, I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

Shaved Vegetable Spring Salad (AIP, paleo, vegan)

Author: Nicole @healmedelicious
Total Time: 25 minutes
Yield: 4 large servings 1x

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Description

Ingredients

Scale

Salad

1 lb asparagus, sliced thinly on a bias
1 large avocado, cubed
1.5 cups riced cauliflower (~1/2 small head of cauliflower)
6–7 radishes, shaved using a mandoline or thinly sliced
1 large carrot, shaved using a mandoline
6–7 large mint leaves, roughly chopped

Vinaigrette

1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp sea salt
1 large clove garlic, crushed/minced
1 tsp maple syrup (omit for Whole30)

Instructions