Can you imagine being one of the athletes on Team USA? Having trained your entire life for this moment, and it’s two days away?! They must be beyond ecstatic!
So for dinner tonight, I celebrated the summer’s bountiful harvest with a fabulous salad of Roasted Asparagus with Peach Salsa!
fresh cilantro! yum!
I know what you’re thinking — Peach and Asparagus?!? But trust me, Happy Tummies, it totally works!!
such vibrant colors!
And it’s Gluten Free, Vegan, and Specific Carb Diet friendly with a Body Ecology Diet option!
Gluten Free, Vegan, Specific Carb Diet!
Here’s what you need: (serves 1)
1/2 bundle asparagus
1 peach, diced (BED: sub cucumber)
Preheat oven to 400 degrees. Place your asparagus spears on an olive-oil-sprayed baking sheet. Spritz spears with olive oil and sprinkle with salt and pepper. Bake for 25 minutes.
Meanwhile, make your salsa by combining all the ingredients in a small-to-medium sized bowl. Refrigerate until serving.
Plate by topping your romaine with the asparagus and salsa. Garnish with any extra cilantro and green onions!
This meal was so wonderful! It was fresh, and crunchy, and sweet, and everything you’re looking for in a summer salad!
I can’t explain why, but the combination of the earthy asparagus with the sweet and succulent peaches was out of this world! And the cilantro and lime took it over the top!
a rainbow of colors!
And the textures were outrageous. The cold, crunchy salsa with the warm, chewy asparagus was just delightful! And the buttery avocado brought it all together!
a mound of deliciousness!
Finally, the colors were just stunning. The dish just screamed Summer!
what a plate!
Are you going to any Olympics Parties for the Opening Ceremony?