This salad goes well with your favorite grilled chicken, fish or meat, but it can also make a whole meal by itself if you’re feeling light and fresh.
Serves 4
Ingredients
1½ lb. asparagus spears
10 radishes
4 oz. sour cream
1 tbsp. lemon juice
1 tsp. white wine vinegar
1 tbsp. dill
1 tbsp. mayonnaise
1 tbsp. olive oil
1 tsp. parsley
Pepper
Directions
- Boil the water in a pot with a dash of salt. Wash the asparagus stalks and cut off the woody ends. Add to the pot and boil for 2-3 minutes or until desired softness.
- Place the asparagus into a pot of ice water to stop the cooking process.
- Cut the tops and bottoms off the radishes and slice them thinly.
- Make the dressing by blending the rest of the ingredients.
- Mix the dressing, radishes, and asparagus together until evenly coated.
Nutritional Info per Serving
Calories: 156
Fat: 10g
Net Carbs: 10g
Protein: 5g
