Shaved Asparagus & White Bean Salad

Reposted from CleanEatingMag.com

By Cara Lyons

First Line Therapy Servings:

1 Serving = 1/10 Recipe (~3/4 cup)

1/2 Legume (0.5), 1/2 Nut & Seeds (0.5), 1 Category 1 Vegetable, 1/4 Oil (0.25)

Serves: 10
Hands-on time: 25 minutes
Total time: 25 minutes

INGREDIENTS:

• 2 bunches fresh asparagus (about 1 lb each)
• 1 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
• 2 tbsp fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp champagne vinegar
• 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
• 1/2 cup shaved Pecorino Romano or Parmesan cheese (2 oz) (Omit for vegan, vegetarian, or pescatarian option)
• 1/4 cup slivered basil
• Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (NOTE: You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
2. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.

Nutrients per 3/4-cup serving: Calories: 171, Total Fat: 8 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g,Polyunsaturated Fat: 3 g, Carbs: 17 g, Fiber: 6 g, Protein: 9 g, Sugars: 3 g, Sodium: 137 mg, Cholesterol: 6 mg

TIP:
Toast your walnuts in a dry skillet on medium-low heat until lightly browned and fragrant. And, to easily shave cheese, use a vegetable peeler.