clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Shaved Vegetable Spring Salad (AIP, paleo, vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


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.




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


  • 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)



  1. To a large salad bowl add thinly sliced asparagus, cubed avocado, riced cauliflower, shaved radishes, shaved carrot and chopped mint.
  2. To make the dressing combine lemon juice, olive oil, sea salt, crushed garlic and maple syrup into a container and shake/whisk until emulsified.
  3. If serving the entire salad, pour dressing onto salad, toss and adjust for salt as necessary.
  • Prep Time: 25 minutes
  • Category: Salads