Nutritious Asparagus/Avocado Salad

All you need is:

Bunch of asparagus, ends trimmed

1/2 glass spiced cashews (check for the recipe in my earlier posts) or just oven roasted

1 ripen avocado

1/2 can of black beans

1/3 can of chickpeas

Handful of spurred seeds

2 handfuls of mixed salad leaves

2 tbsp balsamic vinegar

2 tbsp olive oil

1 clove minced garlic

1/2 tsp coconut sugar

Pinch of salt and black pepper

Here’s what you do:

Preheat the oven to 180C degrees, place asparagus to the baking tray laid with baking paper, season with salt and pepper and drizzle over some olive oil, roast them for 12-15. If you don’t want to prepare the Spiced Cashews, roast them in a different tray for similar time or until nuts are golden brown. 

Whilst nuts and asparagus are roasting prepare the dressing and the rest of veggies. For the dressing in a small bowl mix olive oil, balsamic vinegar, minced garlic and agave syrup. 

In a medium/large salad bowl place mixed salad leaves, sliced avocado, black beans, chickpeas, drizzle with prepared dressing, place roasted nuts and asparagus and spurred seeds on the top, season with some salt and pepper.

 

Enjoy immediately whilst asparagus is still hot.

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