Raw Vegan Asparagus Salad

 

16 asparagus spears

1/2 lemon, juiced

1/4 teaspoon himalaya salt

1/2 cup sun dried tomatoes

1 tablespoon olive oil

1/4 cup sunflower seeds, soaked for 3 hours

freshly ground black pepper to taste

 

 

Place sunflower seeds in water to soak.

Using a scissors, cut sun dried tomatoes into small strips.

Using a sharp knife, cut asparagus into 4 cm/1.5 inch long pieces.

In a mixing bowl, combine asparagus, sun dried tomatoes, lemon juice, salt and olive oil.

Chill in refrigerator for about 3 hours.

Rinse sunflower seeds and mix thoroughly.

Taste with pepper.

Can be kept for 3 days in an airtight container.

 

 

 

 

 

 

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