ASPARAGUS SUMMER SALAD

Asparagus Summer Salad image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 12

8 large asparagus, tough ends trimmed and cut into 4 equal pieces
1 can(s) (12 oz./341 ml.) corn kernels, drained
1/2 cup(s) orange peppers, finely chopped
8 large cherry tomatoes, washed and halved
1/2 can(s) (2.25 oz.) sliced black olives, drained
1 large green onion, sliced
2 large basil leaves, chiffonade
1 tablespoon(s) lemon zest
2 tablespoon(s) freshly squeezed lemon juice
1 small pinch ground himalayan sea salt, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
your favorite dressing, such as ranch

Steps:

In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside
In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated
Add blanched asparagus and gently toss them in. Serve immediately otherwise place in the refrigerator until ready to serve.
Note: If wanted to cut on calories, this salad doesn't need dressing or vinaigrette
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=WzGrXBSbKFY