New You Boot Camp Hungarian Goulash
10th April 2015
Fruited Curry Chicken Salad
10th April 2015
Ingredients
- 2 lbs asparagus, trimmed
- 1 pint tiny cherry or pear tomatoes, red or mixed colors
- 1 tbsp coconut oil
- 3/4 tsp Himalayan Crystal Sea Salt, divided
- freshly ground pepper to taste
- 1 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1 tbsp Agave/Maple Syrup
- 1/2 tsp dijon mustard
- 2 bunch(es) watercress, touch stems removed
- 2 tbsp fresh dill, finely chopped
Servings:
Instructions
- Preheat oven to 450°F.
- Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
- Whisk lemon juice, orange juice, honey, mustard, and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
- Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
- Enjoy!
