Green Salad with Asparagus

Ingredients

• Asparagus1/2 cup (70 g)
• Tomato1/2 count (65 g)
• Eggplant1/2 cup (45 g)
• Zucchini1/4 count (50 g)
• Fresh Fava Beans1/3 cup (50 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   While placing a pot with water and a pinch of salt over high heat, cut off the woody ends of the asparagus.

2. 2

   Step 2

   Once boiling, add the asparagus with the beans and boil for 3-4 minutes or until tender. Drain and set aside.

3. 3

   Step 3

   Simultaneously, chop the garlic and peel the eggplant.

4. 4

   Step 4

   Dice the eggplant and cut the zucchini into strips.

5. 5

   Step 5

   Heat a pan over medium heat with half of the oil.

6. 6

   Step 6

   Once heated, add the eggplant with the zucchini and garlic. Season with salt and pepper and stir-fry for 5 to 7 minutes.

7. 7

   Step 7

   Remove when the eggplant is cooked. Set aside.

8. 8

   Step 8

   Dice the tomato and place in a plate or bowl with the asparagus, eggplant, zucchini and beans.

9. 9

   Step 9

   Season with the remaining olive oil, lemon juice, salt and pepper and add the fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.