This super healthy Asparagus Basil Salad is a not just nutritious, it’s a treat for the palate. Trust me, it’s delectable, especially right now using wonderfully ripe vegetables at peak season. I found this recipe in Sunset Magazine. Actually, I didn’t find it, our family friend Mrs. Rose found it and made it for Mr. Rose’s 75th birthday, a fabulous little gathering that the boys and I attended when we were in Davis, California visiting my folks a couple of weeks ago.
For those of you that commented on my last post, The Gluten Free Diet, about family and friends that don’t understand, accommodate or respect your dietary restrictions (or eating plan, as I prefer to say) Mrs. Rose made tons of gluten free food for us! And so, a yummy dinner was enjoyed by all.
However, IMHO, it really is up to us to maintain our boundaries and not eat food that makes us feel awful, just to spare someone else’s feelings. I would rather hurt their feelings than hurt my body; has anybody else been in a situation like that?
In any event, here’s a yummy salad that pretty much anyone can enjoy. If you don’t do nightshades, it’s still delicious without the tomatoes!
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado and basil in a large bowl
- Stir in olive oil, lemon juice and mustard
- Sprinkle with salt and pepper
I actually made a huge batch of this last weekend and ate it for breakfast and then had the rest for dinner with Turkey Burgers from my book, The Gluten-Free Almond Flour Cookbook.
I am LOVING Mark Sisson’s book The Primal Blueprint, the guy is a genius. And I am waiting for his next book to come out, which is the called, The Primal Blueprint Cookbook. If you haven’t had a chance to look at Mark’s site, marksdailyapple.com, head on over there and check it out. It is primal galore.