http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.
SaladFlaxseed Oil Dressing

1/2 head Lollo bionda / leaf lettuce, chopped
150 g Chickpeas, cooked and drained
10 Strawberries, trimmed and halved
50 g Blueberries
50 g Raspberries
12 White asparagus tips
A handful pine nuts, dry toasted
Basil

60 ml Flaxseed oil
Freshly pressed juice of 1 lemon
1 tbsp Maple syrup
1 clove Garlic, minced
1/2 tsp Dijon mustard Tri-colour peppercorns, freshly milled
Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
Drizzle enough of the dressing over and gently toss to combine. Serve!

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

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