Asparagus Salad with Lemon Udo’s Choice Dressing
225g Asparagus spears
25g baby spinach leaves
25g rocket leaves
450g tomatoes, sliced
1 tbsp lemon juice
60mls Udo’s Choice oil blend
15ml balsamic vinegar or cider vinegar
Himalayan crystal salt and ground black pepper
1 tsp chlorella powder
25g stoned black olives
15g chopped hazelnuts
Either steam asparagus for 3 minutes, or leave raw. Cut into 5cm lengths.
Arrange spinach and rocket around the edge of a serving platter, with tomato inside. Leave space in the centre for the asparagus.
Mix lemon, oil, vinegar, salt and pepper together. Drizzle over the salad.
Sprinkle chlorella, chopped olives and hazelnuts on top and serve.
225g Asparagus spears
25g baby spinach leaves
25g rocket leaves
450g tomatoes, sliced
1 tbsp lemon juice
60mls Udo’s Choice oil blend
15ml balsamic vinegar or cider vinegar
Himalayan crystal salt and ground black pepper
1 tsp chlorella powder
25g stoned black olives
15g chopped hazelnuts
Either steam asparagus for 3 minutes, or leave raw. Cut into 5cm lengths.
Arrange spinach and rocket around the edge of a serving platter, with tomato inside. Leave space in the centre for the asparagus.
Mix lemon, oil, vinegar, salt and pepper together. Drizzle over the salad.
Sprinkle chlorella, chopped olives and hazelnuts on top and serve.
