Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.
Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.
This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.
Get ready to be amazed friends! This yummy-delicious kale salad is a huge hit, even with people that don’t like kale! The key is in massaging the kale to help break it down. The good news is that this can be made and stay in the refrigerator for a few days. Trust me, the salad gets even better the more it sits!
Please feel free to add your own ingredients. For instance, if you are not a fan of edamame (if anyone actually exists that doesn’t love edamame), substitute chickpeas or rinsed and drained black beans. Strawberries or Raspberries can take the place of blueberries and you can eliminate the nuts altogether or put in your favorites.
I love peanut butter and I am also a fan of spice. The great thing about this recipe, besides that it comes together in a few minutes, is that you can use more or less peanut butter, depending on your taste. Additionally, you can add as much spice as you can handle, or leave it less spicy for the faint of heart.
I made a batch of spring rolls today and this sauce is excellent with them, as a dip for fried tofu, or even a topping for veggie bowls.