This super healthy Asparagus Basil Salad is a not just nutritious, it’s a treat for the palate. Trust me, it’s delectable, especially right now when asparagus is in season. Pretty much anyone can enjoy it. If you don’t do nightshades, it’s still delicious without the tomatoes!
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper
How to make it:
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado and basil in a large bowl
- Stir in olive oil, lemon juice and mustard
- Sprinkle with salt and pepper
Wellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.
Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.
Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.