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Cucumber Asparagus Avocado Carpaccio with Parmesan Ribbons

cake June 4, 2017

Last week I made this recipe in a Manhattan PS where I taught a group of food-passionate 7th graders and despite the dull peelers we had at our disposal, the salad was a big success. They loved it! I would never have imagined that raw vegetables, especially asparagus, could be such a hit among 12 year-old kids!photos coco zordan

This salad does not require any cooking but just some more manual work. The result is sooo beautiful looking and the taste is sooo fresh that it’s really worth the extra work. If you have an ultra-sharp peeler that’ll make your life much easier.

The Recipe

Servings

Prep time

15 min.

Cooking time

0 min.

Ingredients

CARPACCIO for 4 people
1 small bunch asparagus
1 small cucumber
1 avocado
1/2 cup loose packed Parmesan ribbons
DRESSING
2 Tbs italian parsley chopped
2 Tbs basil chopped
1/2 lemon, juiced
2/3 Tbs XV olive oil
1/2 tsp salt

Directions

Use a vegetable peeler to make full-length “ribbons” with the asparagus.

Since you won’t be able to use the entire asparagus keep the leftover asparagus for another recipe (f.i.: Asparagus Risotto). Sometimes I keep the tops for decorating the dish.