13 ingredients
3 spear, medium (5-1/4" to 7" long) Asparagus raw
1/4 tsp Garlic powder
1 tsp Olive or extra virgin olive oil
4 leaf outer Lettuce romaine raw
1/2 cup Kidney beans canned no salt added
1/2 cup slices Beets boiled without salt
7 almond Almonds raw
1/4 cup, crumbled Feta cheese
1/4 cup slices Cucumber with peel raw
1 large Egg whole hard boiled
2 tsp Avocado oil
2 tsp Balsamic Vinegar
1 dash Pepper black
8 steps
- Sprinkle asparagus with garlic powder and sauté in olive oil in pan until tender. (A larger amount can be prepared, then stored in refrigerator for the week.)
- Wash and drain lettuce.
- Rinse and drain kidney beans.
- Cut beet into quarters.
- Almonds can be roasted to enhance flavor.
- Combine all ingredients except for vinegar, oil, and black pepper and gently mix.
- Drizzle with balsamic vinegar and avocado oil and toss to coat.
- Sprinkle with black pepper.
Tips:
To save time, buy precooked peeled beets - they are typically sold in the produce department.
If you prefer to use homemade roasted beets, then preheat oven to 400F, peel and quarter several beets, then bake for 45-60 minutes. Turn beets halfway through cooking cycle. Store extra beet quarters in frig for future meals.
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