Summer is here which means asparagus and salad season is upon us! I absolutely love asparagus and have definitely been taking advantage of it this season! This delicious, simple salad is so healthy and yummy! It's the perfect salad to enjoy alongside a summer barbecue on those warm summer nights we've been having.
Asparagus is a superfood in my eyes, it's a fantastic source of beta-carotene, folate, iron and vitamins B1, B2, C, E and K. Pair it with kumara (sweet potatos) which is healthy low GI carb source that is also high in beta-carotene, rich in potassium and is loaded with glutathione (an antioxidant that helps to nourish our immune system and protect against disease) and you have yourself one nourishing summer salad. This recipe was inspired by Chelsea Winter as I wanted to create a nut free version.
- 3 cups kumara, chopped into small pieces
- 1 bunch asparagus, hard ends snapped off then cut into small pieces
- 1/2 red onion, thinly sliced
- 1/3 cup sunflower seeds
- 1/4 cup parsley, finely chopped
- Olive oil
- Salt and pepper
- Juice from 1/2 lemon
- 2 tablespoons olive oil
- 1 teaspoon wholegrain mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
1. Preheat oven to 180 degrees. Wash and chop kumara then place into an oven proof dish, drizzle with olive oil then season with salt and pepper. Bake in the oven for 20 minutes.
2. After 20 minutes, add the asparagus into the oven dish and pop back into the oven for another 5-10 minutes until the asparagus has softened and the kumara is cooked through.
3. Add all dressing ingredients into a bowl and whisk together until well combined. In a bowl add the cooked kumara, asparagus, red onion, sunflower seeds and parsley. Pour the dressing ontop and mix everything together. Add additional salt and pepper if needed.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©