How to make it

  • Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside.
  • Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender.
  • Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.
  • Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus. Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite.
  • Drain and immediately run under cold water to stop the cooking. In a large bowl toss the vegetables with a generous splash of the dressing.
  • Chill in the fridge for about 15 minutes. The salad should be served room temperature.
  • Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning.
  • You might want to add a quick squeeze of lemon juice at this point, but it's optional.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    nadaism ate it and said...
    Great recipe - thanks for sharing.
    Cheerfully !!!!!5
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes