Asparagus Broccoli Salad
Servings: 2 -3
Ingredients
Salad:
- 24 spears of thick asparagus sliced into 1/4-inch thick coins
- 2 generous cups of broccoli florets trimmed and cut into bite-sized pieces
- Pinch of sea salt
- 7 tiny radishes washed trimmed and very thinly sliced
- zest of one lemon
- 2 tablespoon shaved parmesan {omit for paleo & dairy free recipe}
Vinaigrette:
- 1 1/2 tablespoons fresh lemon juice
- big pinch of salt
- 1 small shallot chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup pine nuts toasted, and coarsely chopped
Instructions
Salad:
- Add 1/2 inch of water to a large pot and bring to a boil add a pinch of sea salt
- Add broccoli and asparagus and cook 20-30 seconds just until veggies turn a vibrant green.
- Remove from pan and add to a large bowl
- Stir in radishes and lemon zest.
Vinaigrette:
- Whisk together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
- Drizzle 1/3 of the pine nut dressing over vegetables, adding more as needed.
- Turn everything out onto a platter and finish with some shaved Parmesan.