This salad is my new Summer favorite - it’s light, nutty, and delicious, while being really healthy and filling all at the same time! It’s perfect for making a quick lunch, pairing with a cheese board, or for feeding a crowd. I didn’t include quantities with the ingredients, because I just grab a handful of this and a sprinkle of that when making it for myself, or I just eyeball it when I’m making it for a group. Also, this salad is delicious whether you use clover sprouts or not!

INGREDIENTS:

Arugula

Asparagus

Clover Sprouts (optional)

Avocado Slices

Pecans

Goat Cheese Crumbles

Prosciutto

Olive Oil

Lemon

Salt & Pepper

INSTRUCTIONS:

Wash the greens well. Snap the ends off of the asparagus wherever they naturally break. Then, using a vegetable peeler, shave thin strips of the raw asparagus, removing the rough outer strips and bits. Combine the arugula, asparagus shavings, and clover sprouts in a bowl. Pour a bit of olive oil over the greens, and squeeze a little bit of lemon juice over them. Add salt and pepper, then toss the greens to coat them evenly. Distribute the greens to a plate or serving dish, and top with avocado slices, pecans, goat cheese, and strips of prosciutto.

This salad pairs really well with cheese + charcuterie boards! It’s also really delicious topped with roasted carrots!

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