Ep. 22 – Alison Patrick’s Asparagus Chopped Salad

August 12, 2024

super easy

Alison Patrick works with many organizations to bring better, healthier food to school children. This Asparagus Chopped Salad recipe is from the “Feed Our Future” website and has been adjusted down from serving 50 people to serving 4 with leftovers for one additional meal.

Great Spring, Early summer recipe for fresh asparagus.

Feed Our Future can be accessed at www.feedourfuture.org and her two recipes are at

Tomato Basil Pizza: https://feedourfuture.org/wp-content/uploads/2024/05/Tomato-Basil-Pizza_HOME.pdf

Asparagus Chop Salad: https://feedourfuture.org/wp-content/uploads/2024/05/Asparagus-Chop-Salad_HOME.pdf

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Ingredients

Adjust Servings

	16 oz Raw Asparagus
	19 oz (1 can) Garbanzo Beans (chick peas)
	16 oz Cucumber (medium in size)
	2 oz Red Onion
	4 oz Grape Tomatoes
	2 oz Red Pepper
	2 oz Kalamata Olives
	1/2 dozen Large Basil Leaves
	2 ears Corn
	16 oz Salmon
	1 medium Avocado
	25 ml (approx 1oz) Thick Balsamic Vinegar
	25 ml (approx 1oz) Extra Virgin Olive Oil
	25 ml (approx 1oz) Fresh Lemon Juice

Directions

1.

Make the Dressing

Mix the Balsamic, Olive Oil, Lemon Juice, Four Fingers of Kosher Salt, 10 turns of Black Pepper in a glass measuring cup. Whisk together. Set aside.

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2.

Prepare the Salad

Open the Garbanzo Beans, drain, pour into medium sized bowl. Cut the Asparagus, Cucumber, Red Pepper into 2" pieces. Place in bowl. Thinly slice small red onion. Place in bowl. Cut Grape Tomatoes and Kalamata Olives in half. Place in bowl. Slice basil into thin slices. Place in bowl. Cut kernels off the cob. Place in bowl. Slice the avocado. Place in bowl. Pour the dressing over the ingredients in the bowl. Mix with a large spoon or spatula.

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3.

Cook the Salmon

Heat oven to 400 degrees. Cut the Salmon into 4 equal pieces (can also ask the grocery store to do). Spread Four Fingers of Salt, 5 turns of Pepper over each piece of Salmon. Skin side down, Pour small amount of Olive Oil over each piece. Rub all over each piece. Place Salmon on a sheet pan, skin side down. Optional for easy clean-up to first put parchment paper or aluminum foil on the sheet pan. Place in oven for 8-10 minutes depending on your oven. Remove. Let cool for 3 minutes. Plate next to salad. Serve. Enjoy!

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