Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Asparagus Salad with Radishes

The radishes and red beets in this fresh, tasty asparagus salad make for a beautiful color contrast. You might want to serve it as an appetizer or side dish.
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vegan

40min easy
48/18/34  LA2:1ALA


Ingredients (for servings, )

For the salad
1 bunchAsparagus (18 oz)
1 tbspLemon juice (0.26 oz)
½ tspSalt (0.11 oz)
1 Red beet (5.5 oz)
8 Radishes (1.3 oz)
For the dressing
½ bunchParsley, fresh (0.53 oz)
2 tbspCanola oil (0.98 oz)
3 tbspLime juice (0.76 oz)
1 tbspApple cider vinegar (0.52 oz)
3 dashSalt (0.04 oz)
3 dashBlack pepper (0.01 oz)
Greens
2 ¾ ozLambʼs lettuce

Equipment

  • hand-held blender / immersion blender or blender
  • vegetable peeler
  • citrus juicer (lemon squeezer)
  • saucepan

Type of preparation

  • cook
  • chop or grind
  • squeeze
  • season to taste
  • can (bottle)
  • purée
  • peel
  • rinse with cold water

Preparation

  1. For the salad
    Peel the asparagus, chop off the hard ends, and cut the stalks into 2 cm pieces. Combine the lemon juice and salt with the water, mixing well.

  2. Place the asparagus pieces in a saucepan along with the water, salt, and lemon juice mixture and then cook until al dente.

  3. If you want to add flavor to the stock, you can place the asparagus peelings in the water along with the salt and lemon juice and first cook this mixture for a while. Remove the peelings before you add the asparagus pieces (see “Alternative preparation”).

  4. At the same time, cook the red beet in a second saucepan of water until al dente. Then rinse with cold water, peel, and cut into 1 cm matchsticks.

  5. Wash the radishes und cut into matchsticks and then combine with the red beets and asparagus.

  6. For the dressing
    Chop the parsley. Then combine 175 ml of the asparagus stock with the chopped parsley, canola oil, lime juice, and vinegar. Season with salt and pepper and purée with an immersion blender.

  7. Carefully mix the puréed stock with the asparagus mixture.

  8. Arrange the asparagus salad and lamb’s lettuce in a bowl and serve.

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Book
Bookcover: “Vegan Detox - Entgiften leicht gemacht”
Vegan Detox
Neun Zehn Verlag , Gerda Maria Pum
Additional photos (6)
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Notes about recipe

Salt and pepper: The amount of salt and pepper listed in the recipe is only a recommendation that you can vary as desired. However, it is advisable, especially in the case of salt, not to increase the amount by too much and if possible to even reduce it.

Asparagus bunches: The author uses one bunch of asparagus, but the weight of a bunch varies from country to country. For example, a bunch of Spanish asparagus sold in Switzerland weighs about 1 kg, whereas local products are sold in bunches of 500 g.

Tips

Beet stains: When you are peeling the beet, you may want to wear gloves in order to prevent your hands from being stained.

Freshly squeezed juices: It is best to use freshly squeezed lime and lemon juice for this recipe. You can use any remaining juice to flavor your tea or water.

Alternate preparation

Adding flavor to the asparagus stock: If you want to add flavor to the asparagus stock, you can first cook the asparagus peelings in the water, which has already had the salt and lemon juice added to it. Using a skimmer, remove the peelings after about 8 minutes. Then continue to prepare the asparagus as is described in the recipe.