Asparagus Salad with Pomegranate, Toasted Pine Nuts and a Tahini-Lime Sauce

Asparagus Salad with Pomegranate, Toasted Pine Nuts and a Tahini-Lime Sauce

serves 2 cooks in 15 minutes difficulty one

I find I often lack in inspiration when it comes to a super delicious side dish. On nights when I try to make dinner quick & easy I often opt for a lemon infused-quinoa dish, sometimes a simple baked sweet potato, a kale salad, or a brown rice pasta dish – Things that are easy, nutritious and delicious. This is where i struggle, I always want something on the side to make the meal a little more exciting! This is why I created this asparagus recipe, but boy did it turn into so much more than a simple accompaniment – I’m now enjoying it as a main with roasted sweet potato wedges on the side!

This Asparagus salad is made with only three ingredients, and a pretty insanely delicious sauce. Steaming the asparagus to perfection, so it’s not at all ‘al dente’ and not overcooked is key. I then add sharp bursts of sweetness from the pomegranate seeds, a toasty nutty crunch from the pine nuts and then drizzles of the piping hot tahini-lime sauce. Because asparagus are in season at the moment, you can get fantastic quality, with the freshest taste from your local farmers market. Eating in season is honestly the yummiest way to eat!


The Ingredients

1 bunch of asparagus

Seeds of half a pomegranate

1/4 cup pine-nuts


2 heaped tablespoons tahini

2 tbsp olive oil

2 limes, juiced

2 tsp tamari

1 tsp raw honey/maple syrup


Steam the asparagus. Meanwhile toast the pine nuts in an 190 degree oven for 2 minutes. Deseed half a pomegranate.

For the sauce combine all ingredients until smooth then in a saucepan put over medium-high heat until hot.

To compile: Place the asparagus on a dish, topped with layers of the pine nuts and pomegranate seeds and final drizzled with the hot tahini-lime sauce. Delicious!


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