Asparagus Tomato Salad

Trending

The Glycemic Index: Useful or Useless?

Popularized in the mainstream media & bodybuilding world, how does the G.I of a food actually apply when seeking physique ...

Bodybuilders, and indeed all athletes looking to secure the performance edge would have at least a passing knowledge of the ...

Cinnamon, one of the most undervalued, underestimated, and under-appreciated supplements around. When taken at effective doses, it packs a very ...

In an industry largely built on shams and deception, how can you be sure you’re not wasting your hard-earned cash ...

What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...

The line between success and failure come showtime is notoriously small. As many competitors will tell you, the final 7 ...

*Note: Can be served hot or cold

2-4 Servings

Ingredients:

1 bunch asparagus, finely chopped

1 pint baby tomatoes, diced

½ onion, diced

Mixed greens (if desired)

1 Tb lemon juice

1 Tb avocado or MCT oil

Salt and Pepper

Directions:

Add ½ Tb oil to sauce pan and preheat to medium.
Add onion, and asparagus and cook until ‘al-dente’: typically 2-3 minutes, depending on thickness.
Remove from heat, add tomatoes and toss with lemon juice and pepper. Serve as is, or over mixed greens (see next step).
Place mixed greens in a bowl, and toss with remaining ½ Tb oil, salt and pepper. Toss gently with cooked vegetables. Serve immediately, or refrigerate and serve cold. Make multiple batches – makes great leftovers for 2-3 days.