Spring has Sprung: Asparagus Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2-4
  • 1 bunch of asparagus
  • ΒΌ cup cannellini beans, either fresh and soaked or canned and rinsed
  • 2 tablespoons sliced kalamata olives
  • Handful of cherry tomatoes, quartered
  • 2 tablespoons of fresh basil ribbons
  1. Clean and prep the asparagus by cutting off the bottom inch. Use a vegetable peeler to make ribbons. You can include the tops in your salad or save them for another recipe like I did.
  2. Assemble the salad by placing the asparagus ribbons on the bottom, and the beans, olives, tomatoes and basil on top.
  3. Sprinkle with lemon vinaigrette
Recipe by at http://www.purefoodlove.com/spring-has-sprung-asparagus-salad/