ASPARAGUS CILANTRO SALAD

4 servings, 10 minutes

INGREDIENTS

• 1 cup asparagus, chopped

• 1-2 tbsp olive oil

• 1/2 tsp cane sugar

• Salt to taste 

• 1/3 cup sunflower seeds

• 1 tbsp sesame seeds 

• 2 cups cilantro, chopped 

• Juice or 1/2 lime

DIRECTIONS

1. Boil the asparagus for 1-2 minutes (until bright green). Then rinse under cold water to stop cooking. 

2. Chop the cilantro and dry using paper towels. 

3. Add olive oil, sugar, salt and lime to a small bowl, whisk together. Set aside.

4. Dry roast the sunflower seeds and sesame seeds in a medium saucepan over medium heat without oil until they begin to release their oils. Set aside and allow to cool. 

5. Add asparagus, cilantro, sunflower seeds, sesame seeds and dressing ingredients to a medium mixing bowl and mix together.

#summer #spring #pitta #kapha #lunch #dinner #under15minutes

Notes

• Great little salad to have during your next summer picnic - and it so quick to throw together.

• Great for pittas and kaphas. Vatas can get away with this in the summer, it wouldn't aggravate them too much. But, generally speaking, they would benefit from something heavier and more grounding - this would go well in a grain bowl or on top of avocado toast for them.

• Option to have this salad on its own as a light refreshing meal OR if you are hungry, add it to any grain bowl.

• This would be a great meal to pair with a cooked meat such as chicken or turkey (if you eat meat) because it is light enough to combine with something heavy like meat - creating a balanced meal.

• One of my clients recently paired this with cooked chicken and then put it on top of avocado toast - yuuuuuummmm - she said she could eat that every day :).