Asparagus, Strawberry and Mint Salad

Super easy and quick summer salad! For more healthy, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 20  asparagus spears, cut into 2-inch pieces
• 1⁄2 teaspoon lemon zest
• 1  tablespoon lemon juice
• 2  tablespoons extra virgin olive oil
• 2  teaspoons maple syrup
• 10  strawberries, quartered
• 4  mint leaves, cut into chiffonade (large)
•  salt
•  pepper

Directions

1. Boil water in a saucepan. Add 1/2 tsp of salt and cook asparagus for a couple of minutes. Immediately immerse asparagus in cold water to cool and drain.
2. In a bowl, mix lemon zest, lemon juice, olive oil and maple syrup.
3. Add asparagus, strawberries and mint. Season with salt and pepper. Refrigerate for 30 – 60 minutes.
4. Infuse love and serve!