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Photo of Shaved Carrot, Edamame, and Asparagus Salad by WW

Shaved Carrot, Edamame, and Asparagus Salad

0
Points® value
Total Time
5 min
Prep
5 min
Serves
4
Difficulty
Easy

Ingredients

Carrots

1 medium, shaved

Asparagus

10 spear(s), medium, halved, (blanched)

Edamame (shelled)

½ cup(s)

Arugula

1 cup(s)

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Olive oil

1 tsp(s)

Fresh lemon juice

½ tsp(s)

Cooked green beans

½ cup(s), halved, (blanched)

Instructions

  1. Prepare two bowls of ice water. Blanch the asparagus and green beans in a barely simmering pot of water until just tender, about 3 minutes. Transfer vegetables to the ice baths immediately to stop the vegetables cooking.
  2. Using a vegetable peeler, carefully shave ribbons from the carrot. Place all vegetables in a large bowl.
  3. In separate smaller bowl, whisk together the oil, lemon juice, salt, and black pepper.
  4. Pour dressing over salad and gently mix to combine (dressing should be very lightly coated).

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