Savory Ham and Asparagus Salad with Quinoa and Lemon Vinaigrette Dressing
What else can you do with your spring asparagus and leftover Easter ham? Well, make this yummy recipe, of course!
1 cup chopped ham
1 cup sprouted and cooked quinoa
1 lb. asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, raw
1/3 cup sliced almonds
1/3 cup thinly sliced scallions
1 pkg. butter lettuce
1/4 cup packed fresh mint leaves, finely sliced
1/4 tsp. salt and pepper
Dash Cayenne pepper
Combine ham and asparagus with cooked quinoa. Toss with enough vinaigrette to coat all of the ingredients, about 1/4 cup. Add sliced almonds, scallions, mint leaves, and spices. Toss again. Add more salt, pepper and vinaigrette to taste.
Vinaigrette Dressing
3 tbsp. lemon juice
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. maple syrup
1/4 tsp. fine sea salt
1/4 tsp. pepper
1/4 cup extra-virgin olive oil
Whisk together all ingredients. Slowly add olive oil, whisking constantly.
To watch the video on how to make this recipe: