Asparagus Salad
This fresh and tasty Asparagus Salad is perfect for spring and it's full of vibrant colours and rich flavours. A light salad, ready in under 10 minutes.
Servings: 2 servings
Calories: 301kcal
Ingredients
- 500 g Asparagus spears trimmed
- 350 g Lollo Rosso salad
- 6 Radishes thinly sliced
- 6 Cherry tomatoes halved
- 1 portion Lemon vinaigrette
- 50 g Light Feta crumbled
- 2 tablespoon Pine nuts
Instructions
- Trim the woody ends off of 500 g Asparagus spears and put into a pan of boiling water.
- Simmer for 4 minutes. Once cooked, drain and rinse under cold water.
- In a bowl, add 350 g Lollo Rosso salad, 6 Cherry tomatoes, 6 Radishes and rinsed asparagus.
- Pour over 1 portion Lemon vinaigrette and mix well to coat everything.
- Transfer to plates and top with 50 g Light Feta and 2 tablespoon Pine nuts.
Notes
- When it comes to cooking the asparagus, you want it barely blanched so that it still has a little crunch to it and also keeps its amazing green colour.
- Be gentle when mixing the salad, as you don't want the asparagus spears to snap.
- Because there is no mayo in this dressing, it makes it great for putting out for a BBQ when entertaining.
- You can toast the pine nuts in a dry pan first for some extra crunch.
Nutrition
Serving: 1portion | Calories: 301kcal | Carbohydrates: 21g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 357mg | Potassium: 1070mg | Fiber: 8g | Sugar: 10g | Vitamin A: 15363IU | Vitamin C: 41mg | Calcium: 256mg | Iron: 9mg
See this recipe on the site by scanning this QR code:
