Chopped Asparagus & Squash Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp Pepper, black 2 tbsp Coconut Oil 1 cup, chopped Carrots, raw 1 clove Garlic 1 cup, chopped Onions, raw 2 cup, sliced Zucchini 1 cup, sliced Summer Squash 1 tbsp Balsamic Vinegar 1 tsp Crushed Red Pepper 3 cup Asparagus, fresh .5 tsp Salt 1 cup Vegetable Stock
1. Heat skillet to high.
2, Add coconut oil and a layer of vegetable stock to the pan, along with spices.
3. When really hot, add carrots and onions.
4. Regularly toss the pan to evenly heat the veggies.
5. Add chopped asparagus, garlic, sliced zucchini, and summer squash.
6. Only cook the veggies for 5-7 minutes total.
7. Turn off heat, add balsamic, and toss again to coat and cool in a large glass bowl, covered.
8. Chill for 20 minutes.
9. Enjoy as a hot or cold side item.
Serving Size: 2
2, Add coconut oil and a layer of vegetable stock to the pan, along with spices.
3. When really hot, add carrots and onions.
4. Regularly toss the pan to evenly heat the veggies.
5. Add chopped asparagus, garlic, sliced zucchini, and summer squash.
6. Only cook the veggies for 5-7 minutes total.
7. Turn off heat, add balsamic, and toss again to coat and cool in a large glass bowl, covered.
8. Chill for 20 minutes.
9. Enjoy as a hot or cold side item.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 276.8
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 916.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 10.9 g
- Protein: 9.2 g
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