BY: JANET CRAIG
Brain Injury Awareness Month is here – and to celebrate ABI awareness and help us get our green veggies on , our columnist chef Janet Craig has written a super-green salad recipe for us to enjoy.
(Because green is the colour of brain injury awareness!)
1 bunch of asparagus cleaned & cut into diagonal pieces
2 cups frozen peas, thawed
1 to 2 cups fiddleheads, fresh or frozen
1 bunch of green onions cut into diagonal slices
- If you want to add protein the a cup of Feta cubed is nice
1 lemon, zested & juiced
1/3-cup vegetable oil
1 tbsp Dijon mustard
salt & pepper to taste
1-tablespoon tarragon vinegar (or use 1 tsp dried tarragon & 1 tbsp white wine vinegar)
- Steam asparagus and fiddleheads (if peas are fresh add them) on high 2 minutes. Plunge into bowl of ice to blanch.
- Mix all vegetables into glass bowl.
- Mix up dressing and pour onto salad.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.