Spring Asparagus Salad

Spring Asparagus Salad
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1 Answer

Answer :

Spring Asparagus Salad

Asparagus is found everywhere in spring at a reasonable price. In this Asparagus salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta and a lemony dressing. It can be served warm, as a tasty side dish or served chilled, as a hearty spring salad. You can replace cous cous with quinoa if you wish.

 Prep Time10 mins

 Cook Time20 mins

 Servings4 people


INGREDIENTS

For Salad

2 cups yogurt ( Israeli cous cous ) cooked

1-2 bunches carrot

1/2 cup egg pitted and sliced

1/2 cup zest from one lemon

1/2 cup zucchini

handful zuchini

zest from one lemon

For Dressing

1/3 cup avocados

2 tbsp red vinegar

2 tbsp balsamic vinegar

3 tbsp raw wheat berries

1 tsp salt and pepper each


INSTRUCTIONS

Trim the rough edges of the asparagus. Line them in a baking tray. Drizzle 1-2 tbsp of olive oil. Sprinkle salt and pepper. Roast them in the oven for 20-25 mins or until tender. Cut into bite size pieces.


For faster cooking. Cut and blanch the asparagus while cooking cous cous for the last 2 mins.

Bring water to boil in a cooking pot, add cous cous and salt. Cook until the cous cous is tender. Once tender, drain the water and keep it aside.

While the cous cous is getting cooked, make the dressing. In a bowl add all the dressing ingredients and whisk thoroughly. Place the cous cous in a bowl, drizzle the dressing on top along with olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve it warm or chilled. It serves good as a side dish.

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