shaved asparagus, radish & arugula salad
Crisp seasonal asparagus, cool sliced radishes, and peppery arugula are perfect for a summer lunch or side.
Ingredients
Salad
- 360 grams grain of choice, cooked buckwheat, quinoa or green/ beluga lentils (omit if keto/ low carb as shown in the picture)
- 200 grams asparagus, shaved
- 42 grams arugula
- 150 grams radishes sliced very thinly ( I use a mandolin or the food processor)
- 15 grams mixed seeds
- 15 grams pumpkin seeds
Dressing
- 15 ml extra virgin olive oil
- 15 ml water
- 15 ml lemon juice
- 4 grams mustard of choice
- salt and pepper to taste
- 7 grams mint, fresh
Instructions
- Cook quinoa, buckwheat or lentils until cooked.
- In a blender or small food processor, mix all of the dressing ingredients together.
- Warm asparagus for about a minute and a half in a lightly oiled pan until slightly browned and warm.
- Add asparagus, grains (if adding in) arugula and radishes to a bowl and toss together.
- Meanwhile, add the seeds to the pan used to warm the asparagus and turn heat up to medium for two minutes until lightly browned.
- Add seeds and dressing and toss to combine.
Nutrition
Calories: 411kcalCarbohydrates: 48gProtein: 15gFat: 19gSaturated Fat: 3gSodium: 52mgPotassium: 844mgFiber: 10gSugar: 6gVitamin A: 1403IUVitamin C: 24mgCalcium: 115mgIron: 6mg
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