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Indulge in a light and flavorful Low Carb Leek and Vinegar Asparagus Salad, the perfect side dish or main course that's quick to prepare and bursting with fresh, seasonal flavors.
15 minutes
5-10 minutes
Ingredients:
1 large Leeks
1 pound Asparagus spears
2 tablespoons Extra virgin olive oil
3 tablespoons Apple cider vinegar
1 teaspoon Dijon mustard
2 cloves Garlic cloves
To taste Salt
To taste Black pepper
Instructions:
- Trim and wash the leeks, then slice them thinly.
- Blanch the asparagus in boiling salted water for 2-3 minutes, then plunge into ice water to stop the cooking process.
- In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, crushed garlic, and season with salt and pepper.
- Add the leeks and blanched asparagus to the dressing, toss gently until well coated.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
