Filipino food that’s low-carb.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch fresh asparagus, cut in half
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 cups chopped kale
- salt to taste
- 1 cup cherry tomatoes, halved
- 1 (3 ounce) package feta cheese
- 1 avocado, peeled and chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
- Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don’t over massage, or the leaves will get soggy.
- Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
- You can use grape tomatoes instead of cherry, if desired.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 298 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This salad is crazy delicious. I dressed it with a simple oil, vinegar, and mustard dressing. When I’m extra hungry, I add some white beans to bulk it up.
Very simple recipe to make. Followed as written. Healthy and makes a big bowl
This was so easy & tasty! I Added carrot slivers & pine nuts to the asparagus before roasting, gave it the perfect yummy crunch.