RAW ASPARAGUS WITH MINT AND STRAWBERRY SALAD

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INGREDIENTS:

1 pound or more raw asparagus (freshest), cleaned, bottoms, trimmed, peeled if preferred, and thinly

     sliced on the bias using very sharp knife and a sharp angle on the bias cut

1/2 cup Marcona almonds, chopped or toasted walnuts, chopped, optional or pistachios

     orange sections from one or two oranges, blood oranges are a favorite, or sub strawberries if in

     season

2 tablespoons EVOO

zest of 1/2 lemon, minced, or sub 1 tablespoon preserved lemon*, chopped, optional

Season with salt, pepper, coriander (if using preserved lemon, don’t add extra salt right away

2 cups favorite micro greens, or watercress or spinach, stems removed, optional especially if you

     have plenty of asparagus or 1/2 cup c

4 Tablespoons maple balsamic vinegar (you may substitute equal parts apple cider vinegar and maple

     syrup as well)

*If using cured lemon, do not season salad until after adding the lemon. If not using cured lemon, you may need to season with salt before serving

METHOD:

Toss all together. Adjust for seasoning. Serve immediately.

Alternatives: Just remember what grows together goes together so any veggie that is in season the same time as asparagus can be used in this salad; we like both citrus (end of season) and strawberries (same season). In addition when we add preserved lemon we also like the fresh flavor of mint with that.  Add a little chopped ham or natural bacon, to increase protein and make it a dinner salad. Bacon is always in season! But watch the salt level when using back or ham.


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