This salad makes a great lunch because it’s ready in less than 15 minutes and can even travel to work with you (just wait to toss the salad in the dressing).
And yet, it’s SO satisfying you can even make it for dinner.
It’s packed with magnesium, the #1 most important mineral for protecting your brain. On Thursday, I’ll be back to tell you more about all of the neuroprotectors that you want to make sure you’re eating, including magnesium, through foods like the beans and greens in this delicious salad.
This is also a perfect recipe for this time of year, utilizing one of my favorite spring veggies, asparagus. I think you’re going to love this preparation as an alternative to sautéing or roasting it.
Give it a try and let me know what you think over on Facebook.
ADZUKI BEAN AND ASPARAGUS SALAD
Ingredients [Serves 2]
1 bunch thin asparagus, rough ends trimmed off
¼ cup extra virgin olive oil
Zest and juice from 1 lemon, fresh squeezed
½ bunch parsley, chopped
1 15oz can of adzuki beans, drained and rinsed (Eden Organics is great)
2 cups baby arugula
Salt (Celtic grey, Himalayan, or Redmond Real Salt) and black pepper to taste
Bring a pot of water to a boil. Blanch asparagus for 5-8 minutes until tender. Remove from water and pat dry with paper towels. Chop into 1-inch pieces.
Whisk the olive oil, lemon, and parsley together.
In a bowl add the beans, asparagus, and arugula. Toss with the dressing and season with salt and pepper.
There are lots more delicious salad recipes in my best-selling book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.
In fact, you’ll find 65 DELICIOUS recipes in addition to all of the information about how to ALKALIZE and ENERGIZE your body, and your LIFE!
Here’s what Guinness Book Record Holder, and Big Wave Surf Champion Garrett McNamara had to say about it…