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  • Nicole Cook

Asparagus and Zucchini Salad with a Lemon Dill Dressing

It's asparagus season here in Ontario which also marks the beginning of the harvest season. This means fresher local produce will be easier to find and enjoy. It's always important to me to eat foods that are in season while they are at their freshest and most nutrient dense point.

I hope you get a chance to enjoy this recipe too!


1 bunch asparagus (if you'd rather go lighter on the asparagus you can use half a bunch and replace the rest with lettuce of choice like romaine or arugula)

1 medium zucchini

1/3 cup slivered almonds

1/2 cup shredded or shaved parmesan

1 ripe avocado, peeled and cut in slices

3 tbsp olive oil

3 tbsp freshly squeezed lemon juice

2 tbsp maple syrup

2 tbsp freshly chopped dill

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder


  1. Wash and trim your asparagus, and wash and cut the ends from the zucchini. Using a potato peeler shave asparagus and zucchini into a salad bowl. (Don't worry about the pieces all being the same size and shape, it doesn't need to be perfect) Toss to mix the asparagus and zucchini.

  2. Top with the almonds, parmesan, and the avocado.

  3. In a small bowl whisk together the olive oil, lemon juice, maple syrup, dill, salt, pepper, and garlic. Pour dressing over the salad and mix to combine. Enjoy!


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