Asparagus Basil Salad

Happy Easter! Hope everyone had a great long weekend with family, friends and, of course, food! I had a family dinner this weekend and was in charge of bringing a salad. Unlike your traditional salad there is no lettuce in this one, and lots of flavour!

I came across this recipe from Elana Amsterdam, a paleo food blogger and author. It is such a simple and easy recipe with a serious punch of flavour that will not disappoint. I added a few extra ingredients to this recipe to make it my own. It is sure to impress your guests at your next dinner party!

  • 1 lb asparagus, trimmed and halved
  • 1 cup mushrooms, halved
  • 1 cup grape tomatoes, halved
  • 1 ripe avocado, cut into cubes
  • 3 tbsps hemp seeds
  • 3 tbsps pumpkin seeds
  • 3 tbsps olive oil
  • 2 tsps lemon juice
  • 2 tsps dijon mustard
  • ½ tsp Herbamare
  • 1 tsp dried basil
  • ½ tsp pepper
  1. Drizzle olive oil over the mushrooms. and roast in the oven for 15 minutes at 400 degrees Fahrenheit.
  2. Steam asparagus for 5-7 minutes until fork tender.
  3. Toss together the asparagus, mushrooms, tomatoes, avocado, hemp seeds and pumpkin seeds in a large bowl.
  4. In small bowl or container, stir together the olive oil, lemon juice, mustard, Herbamare, basil and pepper. Pour the dressing mixture over the vegetables and combine until they are well coated. Enjoy!

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