Asparagus and Halloumi Salad

With the sixth month of the year here and hopefully some nice warm summer days perhaps your thoughts are turning to salads. I saw this recipe on Diet Doctor site and with its lovely ingredients it will certainly be appearing in my summer menu plans. Have a look and see what you think.

Ingredients

Serves Four
Pesto dressing
60 ml (¼ cup) mayonnaise

2 tbsp green pesto
1 tbsp lemon juice
Salad
400 g green asparagus, woody ends removed
300 g halloumi cheese (see tip)
1 tbsp ghee or olive oil
85 g watercress, or arugula (rocket) lettuce

85 g baby spinach
200 g cucumber, spiralized or sliced
140 g cherry tomatoes, chopped
140 g avocados, sliced
salt and pepper

Tip

For a dairy-free substitution, (or if you do not like halloumi) replace the halloumi cheese with (1) large, poached egg, per serving.

Instructions

can be seen here

Did you know that watercress was once considered a weed. It was first cultivated in the UK in the early 1800s but is now grown in watery beds throughout the world. It is an often overlooked leafy green that packs a powerful nutrient punch. Its small, round leaves and edible stems have a peppery, slightly spicy flavour. It is part of the Brassicaceae family of vegetables, which also includes kale, Brussels sprouts and cabbage. Read more here

You can also use Arugula/ Rocket lettuce in this recipe. This leafy green vegetable stands out as a rich source of many vitamins and minerals. Read more here

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan