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Shaved Asparagus & Zucchini in a Agave Lemon Dressing

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 6 spears asaragus shaved
  • 2 zucchini medium, shaved
  • 1 avocado cubed
  • 1 cup roasted chickpeas
  • 6 cherry tomatoes halved
  • 1 cup fresh dill chopped

Agave Lemon Dressing

  • 1 lemon large, juiced (saved the outside to zest)
  • 1 cup walnuts
  • 1 clove garlic
  • 1 shallot chopped
  • 4 tbsp stone ground dijon mustard
  • 2 tbsp agave
  • 2 tbsp olive oil
  • salt to taste

Instructions
 

  • Turn oven on and set to a broil at 450F. Drain and rinse chickpeas then place on a baking sheet. Coat with olive oil and any seasonings you'd like (I used turmeric, paprika, pepper, and cumin). Roast for 20 minutes then set aside
  • Blend all ingredients for the dressing in a blender. Ensure you save the lemon as you will be using the lemon zest to finish the salad. Set dressing aside once done
  • Shave zucchini and asparagus then place in a large mixing bowl. Add the cherry tomatoes, avocado, and dressing to the bowl. Stir to coat then add chopped dill and roasted chickpeas
  • Once salad is evenly coated with ingredients, use a zester to zest the entire lemon and add to salad. Stir to combine. Taste as you go to see if more seasoning is needed. Ready to serve!
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