Perfect for lunch or a light bite, this asparagus salad has bright fresh flavours that you will love by itself or as a side.
Luxurious feta cheese brings calcium, vitamin B2, selenium and zinc while the asparagus adds heaps of vitamin A, B1, C, E and K1 along with choline, iron, copper and potassium. The lemon and mustard balance the flavour profile while the olive oil makes sure you absorb all the fat-soluble vitamins in this tasty little dish.
One serve provides 160 calories, 7 g protein, 13 g fat, 4 g of net carbs and P:E = 0.4.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 300 g (10 oz) asparagus, chopped 2 cm lengths
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 lemon, zest for garnish and juice for dressing
- 50 g (1.5 oz) feta cheese
- Bring about 3 cm of water (one inch) to the boil in a medium-sized pot.
- Add asparagus, cover and simmer 3 to 4 min or until asparagus is crisp-tender.
- Drain. Rinse asparagus with cold water and drain well.
- Meanwhile, mix olive oil, mustard, and lemon juice in small bowl whisk until well combined
- Place asparagus on a plate, pour on the dressing and toss.
- Top with feta and lemon zest.
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- low carb & blood sugar
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