Yep, it’s a salad. A simple mix of vegetables with a little dressing. Yet the combination of flavours in this quick summery dish makes it a winner for me. It’s not just a salad; it’s a lovely, colourful, flavoursome salad.
Summertime is always time when my kitchen shelf and the fridge are bursting with various vegetables. Even more so now as the greens form over three quarters of my daily menu. And I’m glad I’m going through the anti-candida detox and diet at this time of the year, as the abundance of vegetables makes it so much easier. In most cases, my salads are a combination of what’s in the kitchen at the moment, and a bit of thought of which veggies, herbs, seeds and dressings would go well together. Let’s give it a bit more method today and write it up as a recipe. Here it is, for you.

Ingredients

Serves 2
50g baby spinach
125g bunch asparagus tips
1 avocado, stoned, peeled and sliced
150g cherry tomatoes, halved or quartered
A few radishes, sliced
50g pumpkin seeds, toasted
2 tbsp lemon juice
1 tbsp olive oil
5 tbsp chopped fresh chives
Salt and freshly ground pepper

Preparation

Bring salted water to the boil in a large pan and cook asparagus for 2 minutes. Rinse under plenty of cold water and drain. Set aside.

To prepare the dressing, in a small bowl mix together the lemon juice, olive oil and chopped chives. Season to taste with salt and pepper.

In a large bowl put the fresh baby spinach leaves, cooked asparagus, avocado slices, radishes, tomatoes and toasted pumpkin seeds. Add the lemon and chives dressing and toss gently to combine.

Serve immediately.

Bon appétit!
Lena x

Avocado, asparagus and tomato salad (anti-candida)
Avocado, asparagus and tomato salad (anti-candida)




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