Asparagus, Strawberry and Mint Salad |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Super easy and quick summer salad! For more healthy, gluten-free recipes, please visit my blog, . Ingredients:
20 asparagus spears, cut into 2-inch pieces |
1/2 teaspoon lemon zest |
1 tablespoon lemon juice |
2 tablespoons extra virgin olive oil |
2 teaspoons maple syrup |
10 strawberries, quartered |
4 mint leaves, cut into chiffonade (large) |
salt |
pepper |
Directions:
1. Boil water in a saucepan. Add 1/2 tsp of salt and cook asparagus for a couple of minutes. Immediately immerse asparagus in cold water to cool and drain.
2. In a bowl, mix lemon zest, lemon juice, olive oil and maple syrup.
3. Add asparagus, strawberries and mint. Season with salt and pepper. Refrigerate for 30 – 60 minutes.
4. Infuse love and serve!
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