I am soooooo over soggy, limp lettuce and squidgy tomatoes.
Give me a zingy, crunchy, munchy salad any day!
Did you know that asparagus has AMAZING anti-bloating qualities?
Basically, it makes you pee, which helps to flush out excess water, helping to reduce bloating throughout the body.
PLUS, it contains prebiotics, which help to support the growth of ‘good bacteria’ in your digestive tract, promoting easy digestion, helping to avoid a bloated belly.
I added quinoa, edamame and kidney beans to this salad to make sure my belly is digesting lots of muscle-loving protein, helping to build lean, strong, toned muscles.
(Did you know that quinoa and edamame are both plant-based sources of ‘complete protein’? This means they contain all 9 of the amino acids that your body can’t produce itself).
If you follow a vegan diet, ditch the eggies, but I personally LOVE an egg at lunchtime, so I added 2 for extra protein and essential, healthy omega 3’s.
What a simple salad to knock up in advance if you’ve got a couple of busy days ahead of you!
You will need:
1-2 Boiled Eggs (hard or soft, your choice)
1 Handful Asparagus (approx. 8-10 pieces)
¼ Cup Cooked Quinoa
¼ Cup Shelled Edamame
¼ Cup Kidney Beans
¼ Cup Sweet Corn
1 Spring Onion, finely sliced
Bunch Fresh Coriander
¼ Tsp Pink Himalayan Salt
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Black Pepper to taste
To lightly cook your asparagus, pop it into boiling water and cover for 3 minutes. Remove from the heat and rinse with cold water.
Add the asparagus, quinoa, edamame, spring onion, kidney beans, corn and coriander into a large mixing bowl.
(I love coriander so I always use a big bunch, but don’t add too much if you find the flavour overpowering).
Pour in the lemon juice and olive oil, then start to mix the veggies.
Sprinkle in the salt, and keep combining the salad until all the veggies are evening coated in dressing.
Spoon into a bowl and place your sliced eggs on top.
Add black pepper to your taste and enjoy!