This recipe is great for summer gatherings or meal prepping for the week. I’ve made this recipe multiple times so I’ve done both with it. This recipe has been a hit with everyone that has tried it. I have a friend who has made it for multiple new moms and they all have raved about it.
I’ve added chicken, tuna, and salmon to it for extra protein to make a balanced and nourishing complete meal. It has been delicious every time. I’ve also added an extra can of garbanzo beans for a fully vegetarian/ plant-based meal. It could be a great vegetarian meal by itself or added to pasta salad!
Pro Tip: Make extra dressing and store in the fridge for when you need a tasty and nutritious dressing!
Lemon Balsamic Asparagus Salad
What you need:
1 bunch asparagus, cut into 1 inch chunks
1 cup chopped orange or yellow bell pepper
1 cup quartered cherry tomatoes
1/4 cup minced red onion
1 can garbanzo beans
1/2 cup feta
2 tbsp chopped parsley
For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp garlic herb seasoning
Salt and pepper to taste
What you do:
1. Chop all vegetables.
2. Blanch asparagus for 1 minute and immediately transfer to ice bath. Let cool and strain.
3. Combine vegetables, beans, and feta in a large bowl. Stir to mix.
2. Whisk together dressing ingredients or shake in a mason jar to combine
3. Pour dressing over and toss to coat.
4. Wait at least 4 hours before serving for best flavor
Healthy with Hannah 