Aspargus & Carrot Salad

2 06 2011

It was hot yesterday.  Really hot.  I was really hungry and wanted a satisfying lunch that was also filling.  Enter this salad finished with toasted almonds.

This recipe will serve 2 people.

Asparagus & Carrot Salad

1 – 1/2 cups aspargus spears, cut into 1″ pieces

1 – 1/2 cups baby carrots, quartered into matchsticks

1/2 cup chopped toasted almonds

1/2 cup chopped parsley

juice from 1 lime

2 Tbsp olive oil

salt & pepper to taste

Bring a kettle or pot of water (1L) almost to a boil.  Place chopped asparagus and carrot sticks in a colander and pour hot water over top of vegetables.  This takes away the chill from the fridge, makes the green asparagus really shine, and slightly softens the carrots.  Shake off excess water and place vegetables into a salad or mixing bowl.

Add chopped parsley, toaster almonds, lime juice, olive oil, salt and pepper, and stir.  Serve immediately.

Warming the vegetables is not necessary, and would allow you to make this salad ahead of time.  The salad will keep in the fridge for 2 – 3 days.

I plated my salad with some spring greens tossed in a balsamic dressing.  And now that I think about it, this would go amazing on top of quinoa pilaf or alongside another delicious whole grain.




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