Asparagus, Potato and Avocado Salad

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I'm not one for resolutions. Mainly, because I know myself and I know I won't keep them. I gave up on the days of "I'm going to lose 20 pounds" and "I'm going to give up Facebook." While I could afford to lose 20 pounds and I should give up Facebook, I don't do it. I do, however, try to make changes. I do know that I want to eat healthier. I'm not talking about going full on vegetarian but really making conscious choices about my eating. I'm not going to be changing my diet full on but implementing healthier snacks and meals. 

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ASPARAGUS, POTATO AND AVOCADO SALAD

BY DELICIOUSLY ELLA

I've always admired Deliciously Ella and her large variety of plant-based and healthy foods. In Ella's case, she went to a plant-based diet after suffering with her health. If you don't have her cookbooks, her app is great! She has hundreds of recipes on there that are very easy to see and develop. I decided to try out some new salads for lunch to keep my work meals fresh and light. Her asparagus, potato and avocado salad is a great and refreshing light salad that has so many textures and flavors. 

Ella's meals are pretty simple and basic and uses natural flavors to shine. This salad uses asparagus, potatoes, avocados, cherry tomatoes, leafy greens and pumpkin seeds (however, i used sunflower seeds as a personal preference). 

 

for the salad:

  • 1/2 a dozen stalks of asparagus (bag of frozen works great)
  • 4 large potatoes
  • a few large handfuls of leafy greens
  • 1/2 dozen of cherry tomatoes
  • 1 ripe avocado
  • a handful of sunflower seeds

 

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for the dressing;

  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoon of hummus (i opted out of this. jus' saying)
  • 1 squeezed lime
  • salt

 

DIRECTIONS

Boil the potatoes for 15-20 minutes until soft but not falling apart. Steam asparagus for 5-10 minutes until cooked but not too soft. Slice your cherry tomatoes and your avocado into bite-sized squares, placing them into a big salad bowl with the leafy greens and sunflower seeds (or pumpkin seeds). Once the asparagus has cooked, leave to cool and add it to the bowl. Once potatoes are cooked, drain and allow them to cool before slicing into bite-sized pieces and then adding them to the bowl. Drizzle olive oil, hummus and lime across the salad with a sprinkle of salt. Stir well and then serve.

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