I’ve been craving salads, vegetables and fruits like crazy lately, and especially this Asparagus & Herb Salad- probably because of my energy levels being way down. One of the down sides of having such a long winter period- not getting enough sun and generally feeling tired. I usually counter attack that with a big bown of greens and wonderful vegetables- not only does it feel good, but it looks and taste amazing!
This Asparagus Salad with Black Beans is a great light meal for a weeknight dinner- especially paired with a classic lemon & honey vinaigrette. For the salad base I’ve done something slightly different- I’ve used heaps of fresh herbs. We often forget that herbs are more than just flavor enhancements- they can be used in salads just as you would use spinach or any other leafy green. By combining many different herbs you will experience a taste explotion and change your view on salads completely.
This dish is loaded with energy boosting nutrients- black beans are loaded with iron which makes us feel tired and beat down if not kept at a reasonable level. They are also full of proteins, carbohydrates and fiber to keep us fuller for longer. Herbs, being something we should eat so much more of, is full of antioxidants, vitamins and minerals just like any other dark leafy greens. Keeping us healthier and younger for longer.
So, if you are feeling under the weather- why not make a big bowl of comfort salad?
What are your favorite ways to beat the winter blues?
Asparegus & Herb Salad
1 pack leafy green salad mix (or make your own with your favorites)
1 can black beans, rinsed
1 pot parsley
1 pot thai basil
1 pot chives
1 bunch asparagus, bottom trimmed off
1 decilitre olive oil
1 tbsp honey
1 tbsp lemon juice
Wash and rinse the leafy greens and black beans if they are not already, let drip off and set aside in a bowl. Chop the fennel in thin slices, preferably with a mandolin. Roughly chop the herbs and put everything in the salad bowl. Lightly mix it up with your hands. Bring water to a boil and snap the bottom of the asparegus off- this is rather bitter and not so delicious-tasting, we don't want that! Boil the top of the asparagus for 2-3 minutes and rinse the water off. In a small jar, mix olive oil, honey and lemon and shake it up until mixed. Lay it all up on the platter with the salad mix first, then asparagus. Finish it off by drizzling some lovely vinaigrette on top. Season with salt and pepper.
Enjoy and feel energized!