Kale and Asparagus Salad
In this Kale and Asparagus Salad, the king of super healthy greens is combined with sautéed asparagus and roasted red peppers for a great tasting low carb salad.
Servings: 6 as a side
For the sautéed asparagus…
- 500 grams asparagus (approxmately 2 bunches)
- 2 tbsps olive oil
- Sea salt and cracked black pepper
For the salad…
- 180 grams kale approximately ½ a bunch)
- 200 grams jarred red capsicums (peppers) (approximately 4)
- ¼ cup slivered almonds
For the dressing...
- ¼ cup pesto
- 3 tbsps oil
- ¼ cup apple cider vinegar
Wash your asparagus and remove the woody ends, then cut into 2.5cm (1 inch) pieces.
In a hot medium sized pan add the oil and the asparagus and sauté until golden and slightly soft (approximately 5-10 minutes). Allow to cool slightly.
While your asparagus is cooking, wash the kale, trim and remove the stems, then shred finely, place in a mixing bowl and add some salt, the vinegar and oil, then massage the kale until it starts to soften (approximately 3 minutes). Then add the pesto and mix until the kale is well coated with the pesto.
Dice your jarred capsicums finely then add to your bowl along with the cooled asparagus. Season with salt and pepper, then toss the salad until well combined. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, scatter with the slivered almonds and serve.
Calories: 213kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4879IU | Vitamin C: 83mg | Calcium: 96mg | Iron: 3mg