Lemony Asaparagus Salad

I’m short on time at the moment. Although I’m not working, I’m busy growing a human. It’s pretty time consuming. She keeps wanting to eat and be kept clean and stuff. It’s like the most magical Groundhog Day that ever existed. 

Prepping a big batch of salad to last a few days as a side dish is a great time saver. In a household where one is a meat eater and one a vegan, it works especially well at tying your meals together. My husband will have something like steak or chicken as his main and I’ll have something like marinated tofu homemade seitan. Throw on some green leaves, a splodge of hummus and a portion of this lemony asparagus salad and tea is ready quicker than you can say ‘is lemony actually a word?’! 

Lemony Asparagus Salad

Serves 6 as a side dish or 2 as a main dish for hungry humans. 

You will need: 

  • 1.5 cups cooked rice
  • 1 bunch asparagus (roasted)
  • 1 courgette (roasted)
  • 2 tbsp pumpkin seeds
  • 1/2 cup sundried tomatoes (chopped)
  • 1/2 cup artichokes (chopped)
  • 1 tin cannellini beans 

For the dressing:

  • 1.5 lemons, juiced
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1/4 tsp Salt (optional) 
  • 1/2 tsp Pepper
  • 1/2 cup fresh parsley (optional, but fresh herbs make all the difference) 
  • 1 clove garlic (crushed) 

How to make it:

  1. Roast the courgette and asparagus in a little olive oil  for about 25 – 30 minutes at 180 degrees Celsius. Add the pumpkin seeds to the tray and cook for 10 more minutes. Allow to cool. 
  2. Put the asparagus, courgette and pumpkin seeds in a large bowl along with the other salad ingredients. 
  3. Mix all the dressing ingredients together well. Shaking it together in a clean jar with a securely fastened lid works well. 
  4. Stir the dressing through the salad, mixing it all thoroughly.

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