Ingredients list salad

  • 1/2 lb asparagus (this is usually 1/2 of 1 bunch)
  • 2 small roma tomato, diced
  • 4 cups (~ 4 ounces) microgreens
  • 1/2 cup (~ 2 ounces) slivered almonds, toasted

Ingredient List Dressing

  • 1 medium Grapefruit, zested & juiced
  • 2 Tbsp e.v. olive oil
  • 2 Tbsp parsley stem, sliced
  • pinch sea salt
  • pinch black pepper

Instructions

  • Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil and bake almonds ~ 6-8 minutes or until fragrant and very lightly browned. Remove from pan to cool.
  • Make the vinaigrette. Zest and juice the grapefruit and toss both in small bowl. Add sliced parsley stems and whisk in the oil. Add sea salt and pepper to taste.
  • Bring a pot of water to a boil. Blanch asparagus ~ 2 minutes (until tender but still a bit crisp), strain, and place in a bowl of ice water. You want them to retain a little crunch and bring out their vibrant color. Strain and dry quickly with a paper towel. Slice the asparagus in 1″ pieces and add to bowl. Dice tomatoes, add to asparagus, and toss with vinaigrette.
  • In a separate bowl, toss the microgreens with the vinaigrette and place on plates. Add the asparagus and tomatoes mixture and top with toasted almonds. Add sea salt to taste.

Nutrition

  • 110CALORIES, SODIUM 50mg, FAT 8g, PROTEIN 3g, CARBS 8g,FIBER 3g