Raw Asparagus and Mushroom Salad

Raw Asparagus and Mushroom Salad with French Dressing

Crunchy, crispy, peppery, earthy, delicate and sweet, this combination might make you rethink cooking asparagus again. It’s now asparagus season and time for a powerful spring detox. The creamy French dressing adds the perfect flavor to bring ”je ne sais quoi” to your plate.

1 bunch organic thin asparagus spears
1 cup organic cremini mushrooms
1/4 teaspoon Celtic salt

French Creamy Dressing

1/4 cup sprouted mustard (recipe on website)
1/4 cup organic lemon juice
1 inch fresh organic turmeric
1/4 cup organic cold pressed olive oil
1 organic mandarin
1/4 cup spring or filtered water
1 organic red shallot, roughly chopped
celtic salt and organic pepper to taste
1 teaspoon organic herbs de Provence

Trim and bottom half peel the asparagus spears. If the stalks are not pencil thin, slice diagonally the asparagus spears. Add everything to a bowl and sprinkle with salt. Slice the mushrooms as thin as possible* and add to the bowl.

Blend in a high speed blender (like Vitamix) all the dressing ingredients until you obtain a creamy consistency. Add more water if necessary. Drizzle the French dressing over the vegetables. Gently toss to coat. Enjoy at room temperature.

* a mandolin is helpful