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

1. 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.
2. Place the asparagus into a pot of ice water to stop the cooking process.
3. Cut the tops and bottoms off the radishes and slice them thinly.
4. Make the dressing by blending the rest of the ingredients.
5. Mix the dressing, radishes, and asparagus together until evenly coated.

Nutritional Info per Serving

Calories: 156

Fat: 10g

Net Carbs: 10g

Protein: 5g