Food Babe's Asparagus Hazelnut Salad
- 2 bunches asparagus (steamed or grilled, your choice)
- ¼ cup manchego (hard sheep's milk cheese) shredded finely
- ⅓ cup raw hazelnuts
- For Dressing:
- 1 lemon juiced
- ½ lemon zested
- 1 tbsp olive oil
- 2 tbsp raw honey
- a pinch of sea salt
- black pepper to taste
- While steaming or grilling asparagus, toast hazelnuts in dry pan on medium low for 10 mins, remove from heat and chop toasted hazelnuts
- Chop steamed or grilled asparagus into 2 inch pieces
- Make dressing by whisking together lemon juice, lemon zest, olive oil, honey, sea salt and black pepper
- Combine all dressing with asparagus and mix well
- Top dressed asparagus with shredded manchego and chopped hazelnuts.
***Of the options to cook asparagus, grilling tastes the best, choose all organic products if possible***
Recipe by Food Babe at https://foodbabe.com/get-rid-of-puffy-eye-bags-water-weight-naturally/
3.2.2045