A quick and easy asparagus salad that is light and loaded with fresh flavors. Naturally vegan and gluten-free.
Salad, Side Dish
500ggreen asparagus,trimmed and cut into 3 cm pieces
1x 400 g can organic mixed beans,rinsed and drained
2tablespoonschopped fresh parsley
2tablespoonschopped fresh mint
2tablespoonschopped fresh dill
For the dressing:
3tablespoonsextra-virgin olive oil
finely grated rind from 1/2 an organic lemon
2tablespoonsfreshly squeezed lemon juice
sea salt and freshly ground pepper,to taste
In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 2 minutes, depending on thickness of the spears. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large bowl.
Add the mixed beans, red pepper, green onion and herbs to the bowl with the asparagus.
In a small bowl, add the dressing ingredients and whisk together until combined. Pour the dressing over the salad and toss to combine.
Serve and enjoy!
This salad can also be made in advance. Store chilled in the fridge for 1 hour before serving.
If you like a little extra crunch, feel free to add some diced celery stalks. They are terrific in this type of salad.
This salad also makes great leftovers or a bring to work lunch. Store in a closed container in the fridge for up to 3 days.