Spring Salad

Jen StaggFoodLeave a Comment

This has been one of my favorite dishes to make and enjoy in the spring, as soon as the fresh asparagus appears in the produce section. It’s really simple to make, gluten-free/dairy free, low glycemic load and tastes delicious!! Hope you enjoy!

Ingredients

2 ½ tsp. fresh lemon juice

½ tsp. kosher salt

2 tsp. olive oil

½ tsp. pepper

1 clove of garlic, crushed

3 scallions, sliced, white part only

1 lb. of asparagus

1 cup fresh or frozen peas, thawed

½ English cucumber, cut into to ¼‘s and sliced (unpeeled)

1 ripe avocado, diced into 1-inch pieces

 

Combine lemon juice, oil, and garlic in a jar, shake vigorously, add salt and pepper then set aside.

Snap ends off asparagus and slice 1” pieces diagonally. Blanche 3 minutes, remove with strainer

and run under cold water. Set aside Blanche peas. If using fresh peas for 30 seconds, rinse with

cold water. If using frozen peas, just defrost. Combine veggies in a bowl. Shake dressing and

toss into salad. Add avocado right before serving.                             (From First Line Therapy Recipe book)

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