Asian Asparagus and Zoodle Salad
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This Asian Asparagus and Zoodle Salad is a simple yet satisfying vegetarian meal or side that puts a variety of healthy veggies on your plate. The quick boil method means you won’t be standing over a hot stove for very long and you’ll only have the one dish to clean up afterward. You can tweak the dressing ingredients to taste and maybe add some garlic and pepper or chili oil for some extra depth if you tolerate those ingredients well. Don’t forget to omit the egg if you’re on the AIP or another egg-free diet!
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Asian Asparagus and Zoodle Salad
Ingredients
- 4 ounces mushroom sliced
- 1 bundle asparagus chopped
- 2 teaspoons extra virgin olive oil
- 2 medium egg beaten, omit for AIP
- 2 medium zucchini spiralized
- 1/2 teaspoon coconut aminos
- 1/4 teaspoon sea salt
- 1/2 teaspoon sesame oil omit for AIP
Equipment
Instructions
- Bring a pot of water to a boil and add a pinch of salt. Boil the mushrooms until tender, about 1 minute, then transfer to a strainer to cool.
- Boil the asparagus in the same pot until bright green, about 1 minute depending on how thick the spears are. Cool in a strainer.
- Add the egg to the boiling water and stir until cooked through, then strain and remove from heat.
- Combine all ingredients in a mixing bowl and mix well. Serve hot or chilled.