Asparagus contains asparagine, an amino acid that breaks down fat. It’s also a natural diuretic.
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Makes 4 servings
Ingredients
5 asparagus spears 2 medium carrots 2 medium zucchini 2 Tbsp sliced red onion ¼ cup balsamic vinaigrette ¼ cup crumbled goat cheese Optional vegetables: grape tomatoes, kalamata olives
How to make it
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core. Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.
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Asparagus contains asparagine, an amino acid that breaks down fat. It’s also a natural diuretic.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Ingredients
5 asparagus spears 2 medium carrots 2 medium zucchini 2 Tbsp sliced red onion ¼ cup balsamic vinaigrette ¼ cup crumbled goat cheese Optional vegetables: grape tomatoes, kalamata olives
How to make it
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core. Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.
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Makes 4 servings
Ingredients
5 asparagus spears 2 medium carrots 2 medium zucchini 2 Tbsp sliced red onion ¼ cup balsamic vinaigrette ¼ cup crumbled goat cheese Optional vegetables: grape tomatoes, kalamata olives
How to make it
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core. Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.
Makes 4 servings
Ingredients
- 5 asparagus spears
- 2 medium carrots
- 2 medium zucchini
- 2 Tbsp sliced red onion
- ¼ cup balsamic vinaigrette
- ¼ cup crumbled goat cheese
- Optional vegetables: grape tomatoes, kalamata olives
How to make it
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core. Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core.
Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.
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