Citrus Asparagus Salad

Ingredients

1 cup cooked quinoa

4 raw asparagus stalks, chopped into thin pieces

1/2 cup finely chopped fresh herbs (dill, chives, parsley, mint all work great)

1 cup finely chopped fresh lettuce greens

1 can of chickpeas

1/4 cup feta (omit for a dairy-free version)

1/4 cup pickled onions*

Zest and juice from one lemon

1/4 cup olive oil

1 tbsp honey (try our Melon Blossom Honey)

1 tsp kosher salt

Instructions

1. Combine the quinoa, asparagus, mixed fresh herbs, mixed lettuce, and chickpeas and mix well. Top with pickled onions and feta.

2. In a mason jar, mix the lemon zest, lemon juice, olive oil, honey and salt. Shake until all ingredients are well blended. Drizzle over salad. Mix well and enjoy!

3. If you want to prep and eat this salad throughout the week, leave the lettuce separate and add it right before.

*For a quick pickle, you can use the 3:2:1 rule. 3 parts water, 2 parts vinegar, and 1 part sugar (plus a generous pinch of salt). Bring these ingredients to a boil, then pour over a jar of sliced red onions. Allow to cool, store in the fridge and enjoy within two weeks.

Recipe developed and photographed by TRM Offsite Retail Sales Coordinator Ashley Fulton