4 servings

  1. With a vegetable peeler, shave asparagus stems and zucchini into long ribbons.
  2. Place in large bowl and set aside.
  3. Fill a small saucepan with water and bring to a boil.
  4. Add asparagus tops, and boil 2 minutes or until bright green.
  5. Drain and set aside.
  6. In a blender, combine basil, mint, parsley, lemon juice, capers, and salt.
  7. While machine is running, slowly pour in olive oil and blend until smooth.
  8. To serve, toss asparagus and zucchini with 2 tablespoons salsa verde.
  9. Top with shredded chicken, avocado, pecorino, Whisps, and reserved asparagus tops.
  10. Drizzle more salsa verde over top.


  • 1 bunch large spears of asparagus, tops cut and reserved for garnish
  • 2 zucchini
  • 2 cups fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon drained capers
  • ½ teaspoon fine sea salt
  • ½ cup olive oil
  • 1 rotisserie chicken breast, shredded
  • 1 avocado, pitted and thinly sliced
  • 2 tablespoons grated pecorino cheese
  • 1 cup Parmesan Whisps, crumbled
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