Carrot-asparagus salad recipe

This carrot-asparagus salad recipe is not only an eye-pleaser, it works your taste buds too. Try it instead of your steamed veggies, or as a starter. This low fat salad recipe is vegan, superhealthy, and easy to cook.


asparagus salad recipe

Carrot-asparagus salad recipe

  • 3 carrots, sliced in thick (1/4 inch) pieces ( or equivalent amount of baby carrots)
  • 1/2 lbs ( 220 g) asparagus, cut in 1/2 inch long pieces, preferrably with diaginal cuts
  • 10 black olives
  • 1/2 cup water


  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp white vine vinegar or white vinegar
  • 1 tbsp vegetable oil
  • 1/2 tsp garlic salt or 2 cloves garlic

  1. Cook carrots in water for 3-4 minutes; when they are half-cooked, add asparagus. Cook until tender. Allow most of the water to evaporate.
  2. Mix oil, sugar, garlic, vinegar and salt in a bowl. Pour over asparagus and carrots, and toss.
  3. Add olives cut in halves. Toss and chill.
  4. Ready to eat right away, and stores well in the fridge.


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