Shaved Asparagus Spring Salad
Shaved Asparagus Spring Salad! With shaved fresh asparagus, couscous, radishes, mint, and toasted almonds. This vibrant spring salad is perfect for Mother’s Day, showers, brunch, Easter, and more.
This shaved asparagus spring salad is one of my favorite ways to cook asparagus. Or, not cook! That’s the cool thing about this recipe; it’s raw asparagus that’s been shaved for the most tender spring salad.
Combined with couscous, radishes, fresh herbs and a bright lemon dressing, it’s a refreshing, unique salad that’s perfect for any Spring meal.
Why I love this recipe
This shaved asparagus salad feels like a celebration of spring. It’s fancy enough to serve at brunches, baby or bridal showers, and Easter and Mother’s Day.
This salad works because of the layering of flavors. If it grows in the spring, I put it in this salad. And, because of the star ingredient– asparagus– this one tastes best during asparagus season, usually from late February to June in the United States.
Thinly sliced radishes, mint, slivered almonds, couscous, and a lemon-mustard dressing. Cooked couscous almost clings to the shaved asparagus like pasta, so I don’t recommend subbing out another grain in its place.
Ingredient Notes
Shaved raw asparagus, while kinda a pain to prepare, is the perfect centerpiece for this asparagus salad. It has a slightly crisp texture, yet tender enough to eat raw.
To prep, slice off the ends then use a vegetable peeler or mandolin to create wispy, see-through strands. Put on a podcast and enjoy this meditative process. It probably took me less than 10 minutes to shave an entire bunch, which is well worth the time and texture it creates.
The radishes also need to be thinly sliced for best results. I use a very sharp knife to thinly slice my radishes, but you can also use a mandolin or vegetable peeler along with the asparagus.
Couscous is my favorite grain in this salad and as noted above, I don’t recommend subbing in another type of grain as the couscous clings to the shaved asparagus and adds a nice, tender texture. In a pinch, quinoa or even farro will work.
How to Make
Shave the Asparagus
Snap the tough ends off the asparagus and discard. Using a vegetable peeler, mandolin or sharp knife, thinly shave the asparagus into ribbons. At some point when shaving, you won’t be able to use the vegetable peeler as small pieces of the asparagus will fall off, and I just go back with a sharp knife to thinly slice.
When you are done with the asparagus, thinly slice the radishes and chop the mint.
Cook the Couscous
Cook the couscous according to package directions. If purchasing the couscous in bulk, then place in a bowl and cover with 1 cup of boiling water. Cover and let sit for 5 minutes to absorb, then fluff with a fork.
Make the Lemon Dressing
Whisk together the ingredients for the lemon dressing. Taste, adjusting as needed for preference. Salt/pepper or even more lemon if you want a brighter salad dressing.
Assemble
Add the shaved asparagus ribbons, radishes, chopped mint, and toasted almonds to the couscous bowl and drizzle with the dressing.
Toss until well combined. The couscous will start to clump around the vegetables, which I think is good. Let sit for 5 minutes, then toss again, adjust to taste, and serve. We prefer this at room temperature, but you can also serve chilled.
Tips for Success
I find that this recipe is easier using fatter asparagus. If your asparagus is very thin, then use a very sharp knife to thinly shave the asparagus.
If you plan on serving this to a crowd, prepare all of the ingredients ahead of time and the dressing separately. Then, just before serving, toss, season, and serve.
Make Ahead Tips
I find that this shaved asparagus salad tastes best right after making, but if you want to make it ahead then I recommend prepping all of the ingredients ahead of time, and squirting the asparagus ribbons with a squirt of fresh lemon juice to prevent browning.
Then, right before serving, toss with the dressing and all of the ingredients.
More Spring Salad Recipes
- Grilled Vegetable Pasta Salad
- Spring Panzanella Salad
- Easy Kale Caesar Salad
- Kale, Mango, and Avocado Salad
- Roasted Beet Salad
If you try this shaved asparagus salad recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Shaved Asparagus Spring Salad
Equipment
- Mixing Bowl
Ingredients
- 1 cup couscous, uncooked
- 1 pound asparagus, tough ends removed, shaved with a vegetable peeler or mandoline
- 6- 7 each radishes, thinly sliced
- 1 tablespoon dijon mustard
- 2 tablespoons lemon, zest and juice
- 1 teaspoon salt
- 1/3 cup olive oil
- ¼ cup mint, chiffonade
- ¼ cup almonds, sliced
Instructions
- Cook couscous according to package directions. Fluff with a fork, then transfer to the fridge to let cool to room temperature.
- While couscous is cooking, use a peeler to shave asparagus spears into thin ribbons. Next, thinly slice radishes. Set aside.
- Whisk together mustard, lemon, and salt in a bowl. While whisking, slowly drizzle olive oil in to create a vinaigrette.
- In a small pan, toast almonds over low-medium heat until they are fragrant and a slight golden brown.
- Once the couscous has cooled completely, mix together with mint, vinaigrette, asparagus, radishes, and almonds. Season to taste, as needed, and serve. This salad tastes best when eaten within a few hours of dressing. To make in advance, wait to dress until ready to serve.
Nutrition
This recipe was first published in 2017 and updated in 2025.