Let’s take advantage of local asparagus as long as possible!
Here in Ontario, the local asparagus came into markets last week… yah! It’s a versatile veg that’s great alone, grilled, steamed or roasted. Equally great in stews, soups and salads. This Asparagus, Watermelon and Feta Salad is a must-try this summer. It’s easy, light, refreshing and utterly yummy!
Did you know that asparagus is healthy and really good for you? Asparagus is one of the best sources of Folate (or folic acid, a B vitamin) found in the vegetable world. Folic acid is important in blood cell formation, the prevention of liver disease. It’s also great for people (like me) suffering from GERD (acid reflux) as it’s low acid and easy to digest.
Asparagus Nutrition per 100g raw
- 25 calories
- Fat – 0.6g
- Saturated Fat – Trace
- Cholesterol – 0mg
- Dietary Fibre – 1.7g
- Carbohydrate – 2g
- Protein – 2.9g
- Pro vitamin A(carotene) – 315mcg
- Vitamin C – 12mg
- Vitamin E 1.16mg
- Folate – 175mcg
- Iron – 0.7mg
- Calcium – 27mg
- Potassium – 260mg
- Sodium – 1mg
If you missed it – how? – the Summer 2015 issue launched on Monday! It’s all about eating OUTSIDE! Get out the grill, go on a picnic or have a garden party, we have lots of inspiring recipes for all warm weather occasions. This salad recipe appeared in the issue, along with lots of other inspiring summer dishes. Great weekend reading… JUST CLICK!
Asparagus, Watermelon and Feta SaladEMAIL Recipe Share on Facebook
- 1 bunch asparagus, cut into 1” pieces
- 3 cups fresh baby greens, romaine, spinach, arugula
- 1 cup watermelon, cubed
- ¼ cup sliced almonds
- 1/3 cup feta cheese, crumbled
- chopped fresh herbs, mint, cilantro, parsley
- 2 Tbsp red wine vinegar
- 3 Tbsp canola oil
- 1 tsp grainy mustard
- 1 tsp Dijon mustard
- pinch of salt and pepper
- Bring a pot of water to boil. Add asparagus, return to boil and cook 2-3 minutes. Drain and run under cold water to stop cooking and retain the colour. Set aside.
- In a small container, whisk dressing ingredients. Set aside.
- Arrange baby greens on a large platter. Top with asparagus, watermelon, almonds and feta. Drizzle with dressing and serve sprinkled with chopped herbs and lots of fresh ground pepper.