Asian Salad

Ingredients

• Lemon juice

  Raw

  1 lemon yields or 47g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Stevia Sweetener

  Tesco

  ¼ oz or 7g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Flaxseed oil

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Stringless Sugar Snap Peas

  Mann's

  1 cup or 85g

• Asparagus

  Raw

  1 cup or 134g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Cabbage

  Napa, cooked

  2 cup or 218g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. To make the dressing: whisk together lemon juice, soy sauce, stevia, olive oil, flaxseed oil, and season with salt and pepper to taste; set aside.
2. Bring a medium pot of salted water to a boil. Add asparagus and snap peas, bring the water back up to a boil, then drain and refresh in ice water. Dry the vegetables well, and combine with romaine, napa cabbage, scallions, and cilantro in a medium bowl.
3. Toss with dressing to taste and serve immediately.

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