Shaved Zucchini Salad With Grilled Asparagus & Lemon Vinaigrette

May 14, 2020
Isn't it crazy how it's May already? This lockdown seems to speed up time. It doesn't feel like summer is nearly here, especially if you have to spend most of your time indoors. Here in Hungary most of us work from home, and grocery stores can only be visited starting at noon for those who are under age 65. Outdoors activities are also very limited, so the time when we can leave the house is actually just a few hours and then you need to have a good reason for leaving in case a police officer stops you. To make these days a little brighter and easier to handle I thought, why not bring summer into my home? And one of the best ways to do it is to bring summer on your plate, with the season's first zucchinis and peak asparagus. The tender and sweet flavors of the seasonal vegetables are elevated by a bright lemon vinaigrette. In the end, you are what you eat, right?
Zucchini Asparagus Salad with Lemon Vinaigrette

Shaved Zucchini Salad With Grilled Asparagus & Lemon Vinaigrette

Recipe Type: Detox Salads
utensils YIELDS 2 servings
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  • 1 handful fresh green asparagus
  • 1 large zucchini, shaved into ribbons
  • 2 handful arugula
  • 2 tbsp pickled radish
  • 1/4 cup sliced cashews
  • 1 tsp mustard
  • 1 tsp rice syrup
  • 1/2 tsp powdered garlic
  • 1 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • salt, pepper
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1. Heat up a grill pan, cut the asparagus into halves and start to grill them on both sides. (about 5 min)

2. Meanwhile the asparagus is on grill, shave the zucchini using a vegetable peeler. Set aside.

For the vinaigrette:

3. I love to use a small jar to mix my sauces, it’s much easier then whisking them with a fork to blend. So transfer lemon juice, olive oil, salt, pepper, mustard, white wine vinegar, rice syrup and powdered garlic into a small jar, close the lid and shake it well together until the vinegar and the oil is no longer separate.

4. Place a handful of arugula on each plate, top it with the warm asparagus, then with the zucchini ribbons, pickled radishes (can be raw radish too), sliced cashews and drizzle the dressing over the salad.

Serve immediately.

Also by Imola: GF Vegan Avocado Pasta With Smoky Paprika Roasted Seeds 

Grilled Asparagus with Homemade Vegan Hollandaise Sauce

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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