About
This low carb salad is perfect for summer lunches or a light dinner.
The asparagus is lightly cooked and tossed with sweet tomatoes, crunchy toasted pine nuts and creamy goats cheese, topped with a sweet balsamic dressing.
Ingredients
- 12 small – spear – 5" long or less asparagus
- 4 cherry tomato raw (includes cherry, grape, roma)
- 1 ½ cup arugula
- 1 ½ tablespoon olive oil
- 1 tablespoon, whole pieces pine nuts
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple flavored syrup by lakanto
- 2 tablespoon goat cheese, soft
Instructions
- Cut the tough ends from the asparagus and discard. Place the asparagus in a pan of boiling water and cook for 2-3 minutes until just tender. Transfer immediately to a bowl of ice cold water and allow to chill for a minute. Drain and transfer to a serving dish.
- Slice the tomatoes in half and add to the serving dish with the arugula and asparagus. Toss to combine.
- Add the pine nuts to a dry pan over a low heat and toast gently for 1-2 minutes until lightly golden.
- Add the balsamic, lakanto syrup and olive oil to a bowl and whisk to combine.
- Drizzle the dressing over the salad and crumble over the goats cheese. Scatter with the toasted pine nuts to serve.
Nutrition Facts
- Servings: 2
- Calories: 210.6kcal/881.1kJ (per serving)
- Fat: 18.1g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 7.1g (per serving)
