Lukewarm asparagus salad with tomatoes recipe

This lukewarm asparagus salad recipe is crowned by the exquisite pear vinegar- macadamia nut oil dressing. You can serve it with diced tomatoes or a mixed green salad, but it is an equally magnificent  treat when consumed  as a main dish or as an accompaniment to grilled fish and white fish.

Vegetarian food
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
15 Min.



Wash the green asparagus thoroughly and then cut off the woody ends.


Cut the cleaned asparagus sticks into 3 cm long pieces and then blanch it in bubbling salty water for about   3-4 minutes. Drain it and cool it until lukewarm. Finally, drip the surplus water.


Wash the tomatoes and remove their stems. Cut them in a cross shape at the stem ends. Dip the thus prepared tomatoes in boiling water for 10-15 seconds, which makes it easy to peel off the skin of the tomatoes.


Cut the peeled tomatoes in half, scrape out their inside and dice their flesh.


Pour the pear vinegar in a closeable jar, and add a pinch of salt, allowing time for the salt crystals to dissolve.


Add a pinch of powdered pepper and then the macadamia nut oil, and shake the ingredients together thoroughly.


Place the greens in a mixing bowl and toss them together with the dressing. Serve the salad right away.

10 Comment
portion unit: EUUSUK
1 bunch
green asparagus
2 piece(s)
2 ⅛ oz
mixed green salad


Vegetarian food Vegan Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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