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Asian Asparagus and Zoodle Salad
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Servings
4
servings
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
cookware
mixing bowl
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.