Asparagus, olives, mint, bell pepper, and onion – a nice mix for a summer salad.
|Directions||Whisk together lemon juice, olive oil, olives, and mint, then toss with remaining ingredients. Top with goat cheese and serve at room temperature or chilled.|
|Notes||In the original recipe, the asparagus is halved lengthwise, and the bell pepper and onion are thinly sliced. I find that arrangement, while lovely, is kind of awkward to eat, which is why I just chop everything up.
Adapted from Entertaining for a Veggie Planet, by Didi Emmons, in which it’s called "Asparagus Slaw".
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One Comment on “Asparagus Salad”
This sounds delicious Laura, I love mint! Yummmm….thanks for sharing, G