This green salad with asparagus has a great combination of flavors, perfect for spring. Paired with vinaigrette dressing it is light and refreshing. You can enjoy this salad with your favorite dressing, but I’ve included a recipe for lemon vinaigrette.
6(left over) cooked asparagus cut into 2 inch pieces (If you don't have left over asparagus, you can season them with salt, black pepper, olive oil and lemon juice and bake them in the oven on 400F for 5-7 minutes)
I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.
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