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.
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.
If you enjoyed this dish you might also enjoy these other fresh salads:
- Grapefruit Avocado Salad
- Herbed Cauliflower Salad
- Watermelon Cucumber Salad with Balsamic Reduction
- Summer Paleo Pasta Salad
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.
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Shaved Vegetable Spring Salad (AIP, paleo, vegan)
- Total Time: 25 minutes
- Yield: 4 large servings 1x
Description
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.
Ingredients
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
Salad
- To a large salad bowl add thinly sliced asparagus, cubed avocado, riced cauliflower, shaved radishes, shaved carrot and chopped mint.
- To make the dressing combine lemon juice, olive oil, sea salt, crushed garlic and maple syrup into a container and shake/whisk until emulsified.
- If serving the entire salad, pour dressing onto salad, toss and adjust for salt as necessary.
- Prep Time: 25 minutes
- Category: Salads
I made this in tripled this recipe for a church potluck. Everyone loved it and raved about how delicious it was. Making again now that the spring veggies are back in!
Delicious! I wanted something refreshing during the summer and this hit the spot. I replaced the carrots with cucumber due to preference. the dressing is amazing and pulls everything together. Thank you for this recipe.