Eat your GREENS this Brain Injury Awareness Month!

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!)

asparagus, fiddle head and pea salada
PHOTO: JANET CRAIG

 

Ingredients:

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

Dressing:

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)

Instructions:

  1. Steam asparagus and fiddleheads (if peas are fresh add them) on high 2 minutes. Plunge into bowl of ice to blanch.
  2. Mix all vegetables into glass bowl.
  3. 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.

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