Asparagus Salad Recipe

You can find it in the market stalls, albeit for a short time, in the spring. It is the healthiest to consume it fresh. Asparagus, which is one of the leading green vegetables rich in vitamins and minerals, suitable for light and vegetarian, vegan diets, can be mixed with a few simple but taste-enriching ingredients and consumed as a salad or side dish. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 10 min. 🕐 Cooking: 10 min.


Asparagus (Fresh)	1	Bunch
Carrot (Boiled)	1	Qty
Pickled Cucumber	6	Qty
Tomato (Dried)	6	Qty
Red Pepper (Roasted)	1	Qty


Olive Oil	3	Tbsp
Balsamic Vinegar	1	Tbsp
Vegetable Seasoning	1	Tsp (large)
Salt	1	Tsp
Black Pepper	1	Tsp

Instructions:

Take the hard parts of the asparagus with the help of a peeler, wash it and boil it whole in boiling water for 5-6 minutes and remove it into ice water. Soak in iced water for 5 minutes to preserve its color and nutritional value.
Peel the carrot and boil it lightly so that it remains firm.
Chop the asparagus into 3cm pieces. Finely chop the carrot, sun-dried tomatoes and pickled gherkins in hot water for 5 minutes.
Chop the peppers coarsely as well. For the sauce in a separate bowl, add balsamic vinegar (or lemon juice), vegetable seasoning and any spices you want to the olive oil and whisk well.
Transfer all the vegetables to the serving plate and mix. When serving, pour the sauce over it and serve cold. Enjoy your meal!
Note: This recipe includes sautéed mushrooms, etc. You can try adding sautéed vegetables

Salad Vegetable

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