Bring the taste and nutrition of Arizona's local Spring produce to your table with this salad.
It's loaded with powerful, disease-preventing phytochemicals. What better time than now to take an outing to the Farmers' Market?
Ingredients
- 12 stalks asparagus, chopped
- 4 cups arugula
- 1 head Bibb or Boston lettuce, roughly chopped
- ¾ cup chopped celery (organic preferred)
- 1 cup thinly sliced radishes
- ¾ cup green peas
- 1 cup sliced strawberries (organic preferred)
- Juice of two lemons
- 1 tablespoon lemon zest
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- One shallot, thinly sliced
- Sea salt and black pepper to taste
- Optional protein for an entrée salad: 2 cups cooked chickpeas, lentils or quinoa or 4 ounces organic tofu or 3 tablespoons hemp seeds
Preparation
- Lightly steam the chopped asparagus.
- In a large bowl, combine the asparagus, arugula, lettuce, celery, radishes, peas and strawberries.
- To make dressing: In a small bowl, whisk together lemon juice and zest, tahini, vinegar, oil and shallot.
- Season dressing to taste with sea salt and pepper.
- Pour dressing over salad. Mix until evenly distributed.
- Keep dressing separate if serving later.
- Add optional protein if serving as an entrée salad.
Yield: Four servings
Approximate nutritional breakdown per serving (without protein choices): 171 calories, 5 grams protein, 11 grams fat, 13 grams carbohydrate, 6 grams fiber, 90 milligrams sodium