Asparagus and Zucchini Salad

 

A&Zsalad Ingredients (Serves 1)

Handful of Pepitas (pumpkin seeds)

250g (a bunch) of Asparagus

1 large handful ofsalad leaves (spinach leaves and baby rocket)

1 Zucchini

Salt & Black pepper

1/2 Lemon

½ tsp Dijon mustard

1 tsp Olive oil

½ tsp Honey

    Directions

Asparagus has been found to be highly alkalising along with other leafy greens such as kale, barley grass, wheat grass and brussel sprouts.

Asparagus has been found to be highly alkalising along with other leafy greens such as kale, barley grass, wheat grass and brussel sprouts.

Trim away woody ends of asparagus and cut stems into halves. Place stems into boiling water and leave to cook for 3-5minutes, or until semi-crunchy texture. Remove from water and strain. Slice Zucchini into cubes and can be eaten raw or blanched lightly in hot water for 1 minute. Toss salad leaves, pepitas, asparagus stems and zucchini cubes in a salad bowl. Sprinkle salt and black pepper. For the dressing, mix Dijon mustard, lemon juice, honey and olive oil in a separate dish. Drizzle dressing over salad and serve immediately.

Comments are closed.