LONGEVITY SALAD RECIPE
100%
0
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
41
High
Nutrition per serving
Calories671.1 kcal (34%)
Total Fat33.7 g (48%)
Carbs76.4 g (29%)
Sugars9.7 g (11%)
Protein19 g (38%)
Sodium751.5 mg (38%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 bunchasparagus
chopped
14.5 ozChick Peas
drained and rinsed
6marinated artichoke hearts
chopped
1 cupfresh dill
chopped
1 cupfresh parsley
chopped
¼ cuppistachios
or nut of choice, chopped
¼ cupvegan feta
optional
1 cuppearl couscous
1 ¼ cupvegetable broth
lemon dressing
For the
2lemons juiced
¼ cupextra virgin olive oil
1garlic clove
minced
1 tablespoondijon mustard
1 teaspoonfresh dill
chopped
1 teaspoonmaple syrup
Instructions
Step 1
Cook the couscous according to package directions, in vegetable broth instead of water, if desired..
Step 2
Preheat the oven to 400F and get out a baking sheet. Add the asparagus and chick peas to either half of the sheet pan, and toss in olive oil if desired. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until the chick peas are slightly crispy and the asparagus is tender..
Step 3
Combine all listed dressing ingredients in a measuring cup until a smooth dressing is formed..
Step 4
To a bowl, add the cooked couscous, asparagus, chick peas, dill, parsley, vegan feta and pistachios. Drizzle on the lemon dressing and toss. Enjoy immediately, or store in the fridge for up to 3 days.
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