Toasted Flax, Asparagus and Carrot Ribbon Salad

I know spring is right around the corner because the market is full of lovely asparagus. And now my refrigerator is as well. There's no way I can pass up these green beauties. Of course they're great on the grill and that's a summer pleasure for sure. But I actually like them crisp and raw.

 

If you peel the stems just a bit with a vegetable peeler and then cut thin diagonal slices, the asparagus has a wonderfully satisfying crunch in a salad. Although it's not exactly bitter, it's definitely not a sweet vegetable but paired with ribbons of sweet carrots, it's a wonderful balance.
 

I'm happy eating just that but for a full lunch, I like to add a grain. Almost any nutty whole grain will do so wheat berries, quinoa, and farro would all be great choices. I had a bag of flax I wanted to play with and so I got the nutty crunch from that. Although toasting the flax first is not mandatory, I've found that it helps to soften hard grains like flax and wheat berries and also adds a great flavor. I'm pretty sure that spring is made for lunches like this. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Toasted Flax, Asparagus and Carrot Ribbon Salad

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Recipe for a salad made with flax, asparagus and carrots topped with a tahini vinaigrette.

Ingredients

• 1 Cup flax or other grain
• 1 Tablespoon olive oil
• 2 Cups water
• 8 Asparagus stalks
• 4 Carrots

Instructions

1. 2 Tablespoons olive oil
2. 2 Tablespoons tahini sauce (see my recipe here)
3. 1 Tablespoon lemon juice
4. Salt and pepper to taste

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