Asparagus Salad

2017-04-06
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Nothing says spring like fresh asparagus.  This salad is bright and fresh with a variety of vegetables.  Eat it for a meal or a side dish.

Ingredients

  • 1/2 bunch of asparagus
  • 1/2 cup halved cherry tomatoes
  • 1 cucumber, small chopped
  • 1/2 can artichoke hearts, quartered
  • 1/2 can hearts of palm, sliced into rounds
  • 1 bunch of basil torn into bite size pieces
  • 2 T Olive Oil
  • 1 lemon, juiced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried ground sumac
  • 1 tsp black pepper
  • 1 tsp sea salt

Method

Step 1

Trim or snap ends off asparagus and lay on parchment lined baking sheet. Drizzle with olive oil and season with a pinch of salt and a few grinds of fresh black pepper. Roast in 425 degree oven for 10 minutes.

Step 2

Allow asparagus to cool and small chop.

Step 3

Combine with all other vegetables in a large bowl.

Step 4

Mix olive oil, lemon juice, seasonings, salt & pepper together. Dress salad.

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