Leek and Vinegar Asparagus Salad

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Leek and Vinegar Asparagus Salad
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:

  1. Trim and wash the leeks, then slice them thinly.
  2. Blanch the asparagus in boiling salted water for 2-3 minutes, then plunge into ice water to stop the cooking process.
  3. In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, crushed garlic, and season with salt and pepper.
  4. Add the leeks and blanched asparagus to the dressing, toss gently until well coated.
  5. Let the salad sit for at least 15 minutes to allow the flavors to meld.

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