Asparagus, Butterbean and Feta Meal Prep Salad
Info
Protein (per serving): 25g
Fibre (per serving): 15g
Ingredients
60g minced shallots
3 tbsp fresh lemon juice
5 tbsp Biona Organic Extra Virgin Olive Oil
2 tsp salt
1sp cracked black pepper
500g asparagus, trimmed and sliced at a diagonal into 2-inch pieces
100g roasted, salted pistachios, roughly chopped
1 handful chopped fresh dill
1 handful chopped fresh parsley
100g crumbled feta cheese
x1 400g can Biona Organic Butterbeans
Method
1. Prepare the dressing by combining shallots, lemon juice, 3 tbsp of the olive oil, 1 tsp salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.
2. Heat the remaining olive oil in a large pan over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.
3. To your salad jars, add the dressing, asparagus, butter beans, pistachios, dill, parsley, and feta. Season with remaining 1 tsp salt.
4. Pop on the lids and refrigerate until you’re ready to eat!
5. Store in the fridge for up to 4 days
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