Spring Asparagus Salad with Pistachios and Pecorino

Preparation 00:10 Cook Time 00:00 Total Time 0:10
Serves 5     adjust servings



    For the Salad

    • 2 bunches of organic asparagus, chopped
    • 1/4 red onion, diced
    • 4 ribs of celery with leaves included, chopped
    • 1/3 cup finely shredded pecorino
    • 1/3 cup raw pistachios

    For the Dressing

    • 1/3 cup avocado oil
    • 1/4 cup red wine vinegar
    • sea salt, to taste
    • fresh cracked black pepper, to taste


    • Chop off the tough ends of the asparagus and discard. Now, chop the asparagus and add it to a large salad serving bowl. Do the same with the celery. Finely chop the red onion and add that to the bowl as well.
    • Make the dressing my combining the avocado oil, red wine vinegar, salt and pepper. You can do this by whisking the ingredients together, or by adding everything to a pint sized mason jar with a lid and shaking until it's combined. Pour the dressing over the veggies and toss them well.
    • Top with the finely shredded pecorino, and pistachios. Toss and serve! Enjoy! 


    Recipe Notes

     Not into cheese? Leave it out. It will still taste awesome! 

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