Gluten-Free, Vegan, Serves 6
- 2 Tbsp Rice wine vinegar
- 1 Tbsp Coconut amino
- 2 Tbsp Avocado Oil
- 1 Tbsp Lime Juice
- 2 Tbsp Coconut Sugar
- 1 Tbsp Ginger fresh grated
- 2 tsp Sesame Oil
- 1 clove Garlic minced
Salad:
- 1 Jalapeno finely diced
- 4 scallions finely sliced
- 1 ½ pounds Asparagus
- ¼ cup fresh cilantro chopped
- 2 Tbsp Sesame Seeds
- ¼ cup Fresh Mint chopped
- ¾ cup Almonds sliced
- salt and pepper to taste
Directions:
In a bowl, combine all dressing ingredients and mix well. To prepare the salad, chop the asparagus into 1-2 inch long pieces (you can also peel them with a veggie peeler for a different texture). Add in cilantro, mint, jalapeno, scallions, and dressing. Toss together and refrigerate overnight or at least for 2 hours. Remove and top with nuts seasoning as needed.