Alison Patrick’s Asparagus Chopped Salad – Ep. 22
Alison Patrick works with many organizations to bring better, healthier food to school children. This Asparagus Chopped Salad recipe is from the “Feed Our Future” website and has been adjusted down from serving 50 people to serving 4 with leftovers for one additional meal.
Great Spring, Early summer recipe for fresh asparagus.
Ingredients:
16 oz Raw Asparagus
19 oz (1 can) Garbanzo Beans (Chick Peas)
16 oz Cucumber (medium in size)
2 oz Red Onion4 oz Grape Tomatoes
2 oz Red Pepper
6 Large Basil Leaves
2 ears Corn
16 oz Salmon
1 medium Avocado
25 ml (approx 1oz) Thick Balsamic Vinegar
25 ml (approx 1oz) Extra Virgin Olive Oil
25 ml (approx 1oz) Fresh Lemon Juice
Directions:
1. Make the Dressing
Mix the Balsamic, Olive Oil, Lemon Juice, Four Fingers of Kosher Salt, 10 turns of Black Pepper in a glass measuring cup. Whisk together. Set aside.
2. Prepare the Salad
Open the Garbanzo Beans, drain, pour into medium sized bowl. Cut the Asparagus, Cucumber, Red Pepper into 2″ pieces. Place in bowl. Thinly slice small red onion. Place in bowl. Cut Grape Tomatoes and Kalamata Olives in half. Place in bowl. Slice basil into thin slices. Place in bowl. Cut kernels off the cob. Place in bowl. Slice the avocado. Place in bowl. Pour the dressing over the ingredients in the bowl. Mix with a large spoon or spatula.
3. Cook the Salmon
Heat oven to 400 degrees. Cut the Salmon into 4 equal pieces (can also ask the grocery store to do). Spread Four Fingers of Salt, 5 turns of Pepper over each piece of Salmon. Skin side down, Pour small amount of Olive Oil over each piece. Rub all over each piece. Place Salmon on a sheet pan, skin side down. Optional for easy clean-up to first put parchment paper or aluminum foil on the sheet pan. Place in oven for 8-10 minutes depending on your oven. Remove. Let cool for 3 minutes. Plate next to salad. Serve. Enjoy!
