Artichoke & Asparagus Salad with Strawberry Dressing
Calories per serve 103
6 artichokes, prepared and cooked as directed.
1 pound fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
1/3 red cabbage, shredded
1/2 cup almond or coconut milk
1 cup fresh strawberries
2 tsp agave
1/4 tsp all spice
Arrange lettuce leaves on plates.
If using fresh, halve the artichokes and remove the centre petals and fuzz.
Toss through carrot, asparagus and cabbage to mix well.
Add to plates.
Slice artichokes and place on top of the salad plates.
In a blender process the strawberries, agave, all spice and almond milk until smooth.
Spoon over salads to serve.