A 30/10 Recipe...

Asparagus Celery Salad

RECIPE SUMMARY

 

Asparagus Celery Salad

Makes 1 Serving: Counts towards 2 cups Vegetables

 

INGREDIENTS

 ½ cup Asparagus, 1-inch slices
 ½ cup Celery, thin sliced on the bias
 ¼ cup Radishes, sliced thin
 ½ cup Edamame, shelled and blanched
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to Taste
 2 tablespoons Fresh Dill
 4 Green Onions, sliced
 1 Clove of Garlic, minced
 1 tablespoon Dried Parsley
 1 tablespoon Chives, sliced thin
 2 tablespoons Onion, finely diced
 1 tablespoon Dill
 Sea Salt & Pepper, to taste

 

DIRECTIONS

1

Blanch the asparagus and edamame by bringing a pot of water to a boil, once the pot is boiling place the asparagus and edamame in the water for 30 seconds or until they turn a vibrant green. Remove from the water and place in an ice bath until cool, then drain. Deshell the edamame and slice the asparagus. Then add to a large bowl.

2

Slice the celery and radishes and add to the large bowl, set aside.

3

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise, add sea salt to adjust flavor as needed.

4

In another bowl combine ¼ cup mayonnaise, minced garlic, dried parsley, chives, onion, dill, salt and pepper.

5

Add the dressing to the large bowl and stir to combine. Top with green onion and fresh dill. Set in the fridge for at least 1 hour.

 

Ingredients

 ½ cup Asparagus, 1-inch slices
 ½ cup Celery, thin sliced on the bias
 ¼ cup Radishes, sliced thin
 ½ cup Edamame, shelled and blanched
 2½ teaspoon Vinegar
 1 Egg Yolk
 ½ teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 Sea Salt to Taste
 2 tablespoons Fresh Dill
 4 Green Onions, sliced
 1 Clove of Garlic, minced
 1 tablespoon Dried Parsley
 1 tablespoon Chives, sliced thin
 2 tablespoons Onion, finely diced
 1 tablespoon Dill
 Sea Salt & Pepper, to taste

Directions

1

Blanch the asparagus and edamame by bringing a pot of water to a boil, once the pot is boiling place the asparagus and edamame in the water for 30 seconds or until they turn a vibrant green. Remove from the water and place in an ice bath until cool, then drain. Deshell the edamame and slice the asparagus. Then add to a large bowl.

2

Slice the celery and radishes and add to the large bowl, set aside.

3

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise, add sea salt to adjust flavor as needed.

4

In another bowl combine ¼ cup mayonnaise, minced garlic, dried parsley, chives, onion, dill, salt and pepper.

5

Add the dressing to the large bowl and stir to combine. Top with green onion and fresh dill. Set in the fridge for at least 1 hour.

Asparagus Celery Salad

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