Asparagus Salad: We are Fond-a No Lettuce in Our Salads (Thank you)

Asparagus Salad: We are Fond-a No Lettuce in Our Salads (Thank you)

Fonda Bloy is an amazing dance instructor and choreographer. She is also the mom of Oliver, who at the time I first posted this recipe, was a very energetic 3-year old who is big on snap peas…red peppers…not so much.

This is Fonda’s favorite salad because it doesn’t have any lettuce in it. She says the dressing is also amazing in stir fry. You can keep it vegetarian by adding tofu for extra protein or add prawns, chicken, beef if you don’t care about eating things with faces. Do prawns have faces? I don’t know but they are delicious.

Dressing

  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp dark sesame oil
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1 tsp sea salt
  • Ground pepper
  • 2 tbsp toasted sesame seeds

Tip: the longer this sits the better it gets!!

  • 1 bunch of asparagus blanched (put the spears in boiling water for 2-3 minutes and then plunge them into an ice bath to stop the cooking process), chop them into 1″ pieces.
  • 1 red pepper chopped
  • 2 cups of sugar snap peas
  • 2 carrots, sliced thinly on the diagonal
  • 2 green onions chopped
  • 1 tbsp sesame seeds

Mix the dressing and the veggies in a bowl and enjoy.

Fonda says this is super filling and great to pack as lunch or dinner.  I’m thinking you could stir fry it and put it over rice or Diamond egg noodles.



Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.