Spring Asparagus spears, crunchy bok choy and radish with cherry tomatoes and scallions make a lovely raw spring salad full of textures and subtle flavours ~ patch to plate, farm-fresh flavours.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
✓ adds to shopping list
Shaved Asparagus Salad
WASH all your salad vegetables.
SLICE young asparagus spears very thinly on an angle – discard the woody end. You can use a mandolin.
SLICE all the other vegetables thinly.
PLATE bok choy, asparagus and radishes – scatter over the tomatoes and scallions or chives.
STORE in the fridge in a glass container with a lid.
with or without any dressing, see below for suggestions
add boiled eggs or poached eggs
add smoked fish
add new season steamed baby potatoes
add toasted nuts and seeds
Spiced Turkey & Zucchini Burgers
with a splash of lemon juice or apple cider vinegar
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette
SWAP BOK CHOY for SALAD GREENS = spinach, arugula, mizuna, turnip greens, crispy baby lettuces, oak leaf, baby kale, pea shoots, micro-greens.
SWAP Radishes for Hakurei tunrips, kohlrabi, baby zucchini, baby carrots,
ADD HERBS – fresh chives, chervil, parsley, dill, basil, sorrel, mint, fennel, dandelion greens.
ADD EDIBLE SPRING FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel,
ADD VEGETABLES red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, cucumbers, avocados.