Happy Monday everyone! I hope you all had a wonderful weekend. I had a great night on Saturday catching up with some fabulous ladies. Good food, good wine, good company, cute babies, sunshine, and a bonfire! Couldn’t be any more perfect.
This Meatless Monday recipe was inspired by a salad that my friend Jana brought. She’s a nutritionist and it’s always great to talk food and health with her; she’s full of awesome ideas. Check out her website, Nature Does it Best.
The dressing had a Caesar-like taste to it but with none of the raw eggs or anchovies (that’s right, a classic Caesar dressing always has raw eggs and anchovies in it!) I had some asparagus and green beans that I got at the market on Friday so I knew I had to cook those up. I tossed them on a bed of lettuce from the garden and it made a pretty yummy Meatless Monday salad.
For the salad:
1 bunch of asparagus
3 cups fresh green beans
4 cups lettuce
1/4 cup slivered almonds
For the dressing: Yields 1/2 cup
1/4 cup hemp seeds
1/4 cup water
1 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
1 clove of garlic
S&P to taste
First, prepare your beans and asparagus. I wrap my beans and asparagus in tinfoil tents and put them on the top shelf of the BBQ on medium high and cook the green beans for about 20 minutes and the asparagus for about 8 minutes. Meanwhile, add all the dressing ingredients to a blender and blend on high until smooth and creamy.Once the beans and asparagus are cooked, add them on top of the lettuce, sprinkle with 1 Tbsp of slivered almonds and drizzle with 1 Tbsp of dressing. Easy peazy summer salad. Enjoy!Nutritional Info per serving
123 Calories, 12g Carbs, 6g Fat, 8g Protein, 2g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.