Crisp Asparagus Salad

with Feta and Honey Lemon Dressing
Vegetarian
Low-Carb
Calorie smart
This salad is a great option for a quick, refreshing and light lunch!
Cooking time: 30 min
Cals 168 · Prot 8 · Carbs 21 · Fat 6
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Ingredients
Number of People:

Salad

Thick asparagus
250 Grams
Red radish
125 Grams
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Lollo salad mix
100 Grams
Feta cheese
50 Grams
Pumpkin seeds
20 Grams

Dressing

Lemon
1 Piece
Honey
15 Grams
Dijon mustard
6 Grams
Olive oil
4 Tbsp
Black pepper
0.5 Tsp
Salt
0.5 Tsp

Instructions

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1 Prep
Remove the woody stems of the asparagus and chop into bite-sized pieces. Quarter the radishes. Halve the tomatoes. Chop the cucumbers into half-moons. Juice 0.5/1/1 lemon into a mixing bowl.
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2 Boil asparagus
Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once tender.
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3 Make dressing
Meanwhile, add the honey, Dijonolive oil, black pepper and salt to the lemon juice and whisk until combined.
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4 Serve
Toss the tomatoes, cucumbersradishesasparagus and lollo salad in the dressing. Crumble the feta over the salad. Top with the pumpkin seeds.
Tips for fussy eaters
Go easy on the lemon!
Pro tip
Dress your salad just before serving, otherwise it will go soggy!

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