Kidney tonifying asparagus and beans team up in this satisfying salad that’s as delicious as it is healthy.
I came across this delicious recipe not too long ago and just had to share. Not only is it beneficial for your kidneys, but it is also really tasty. Both asparagus and green beans are renowned for their kidney healing benefits within Traditional Chinese Medicine. Check it out below. Serve it up for your next family meal, or when you are next entertaining guests. It is that versatile.
Enjoy!
Asparagus Green Bean and Lemon Zest Salad
Cooking & preparation time: 20mins
Ingredients
225g (1/2 pound) green (string) beans
340g (3/4 pound) asparagus, trimmed off ends
1/2 an onion, preferably red
1 lemon, zested and juiced
1 cup parsley, flat-leaf parsley preferred
2 tomatoes thinly sliced lengthwise
1/4 cup extra-virgin olive oil
1/2 cup basil
3/4 cup grated hard cheese (e.g. Parmigiano-Reggiano/Parmesan)
1 clove garlic, removed from skin
Salt and pepper to taste
Directions
Bring a pot of water to the boil, and add a pinch of salt
Add the green beans to the pot, then cover and cook for 2 minutes
Uncover pot, add the asparagus and cook for another 3 minutes (If using pencil asparagus, blanch for 1 to 2 minutes.)
Drain well and then run the vegetables under cold water to stop the cooking process. Then drain once more
Using clean kitchen towels, completely dry the vegetables
Cut the asparagus and beans into 2-inch segments (leave the heads of the asparagus whole)
Blend the beans and asparagus with ½ a cup of parsley and onion in a shallow bowl
Mix the lemon zest and juice right through
The remaining ½ cup of parsley and herbs is to be placed into a food processor (with cheese). With the food processor turned on, pour in the extra-virgin olive oil through the mixing chute.
Season the dressing with salt and pepper and pour it over the salad. Season the sliced tomatoes with salt and garnish the salad with them.
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