Quick Green Salad (LC)
Ingredients
- 1 heaped tsp extra virgin olive oil
- 60g asparagus, woody ends trimmed and cut into 3–4cm pieces
- 1 tsp fresh lemon juice
- Salt and black pepper, to taste
- 2 cups rocket
- ½ small red onion, thinly sliced
- 2 tbsp fresh basil, roughly chopped
- 6 cherry tomatoes, halved
- ¼ cucumber, chopped
- 6 pieces radishes, thinly sliced
- 1 heaped tsp balsamic vinegar
- 30g Parmesan, shaved or grated
To serve per portion:
- Protein of choice (1 chicken fillet, 1 tin tuna, 2 eggs etc)
Instructions:
Heat a non-stick frying pan over a medium-high heat. Add around half of the olive oil and the asparagus.
Sauté for 4–5 minutes, stirring occasionally, until lightly golden and tender but still with a little bite.
Add the lemon juice, season with salt, black pepper and toss through the asparagus. Remove from the heat.
Add the rocket, red onion, basil, cherry tomatoes, cucumber and radishes to a large bowl.
Add the warm asparagus and gently toss everything together.
Mix the remaining olive oil with the balsamic vinegar, then drizzle over the salad and toss to coat.
Top with the Parmesan and an extra twist of black pepper, then serve.