Asparagus, broccoli and coriander salad with walnuts

Asparagus, broccoli and coriander salad with walnuts

By
From
Superfoods
Serves
4

I like to chop up my asparagus to make a more manageable salad, but you can keep the asparagus spears whole if you’re after something more elegant. Serve this with sausages or my Red Velvet Lentils on Brown Rice.

Ingredients

Quantity Ingredient
2 tablespoons coconut oil
12 spears asparagus, sliced into 2cm lengths
1/2 head broccoli, cut into small florets
55g walnuts, chopped
90g black olives
handful fresh coriander, chopped
1 lemon, grated zest and juiced
1 shallot, finely chopped
sea salt

Method

  1. Melt the coconut oil in a large frying pan over a medium to high heat. Add the asparagus and broccoli florets with a pinch of sea salt. Coat the asparagus and broccoli with the coconut oil, cover the pan with a lid and cook for 2 minutes. Remove the vegetables from the pan and place them in a large bowl. Add the walnuts, olives and coriander to the bowl.
  2. Combine the lemon juice and zest with the shallots in a small bowl and whisk well. Pour the dressing over the salad and serve.

Note

  • Asparagus is a wonderful source of vitamin B6, calcium, zinc and magnesium.
Tags:
healthy
superfoods
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