Asparagus, Egg, Dill, Lemon Side Chopped

April 17, 2015

No cooking needed on the day you prep this recipe if you have leftover Asparagus, say from yesterday’s Chopped. I made sure to roast extra the night before. Hard “Simmered” Eggs are always in the fridge for easy snacking. And especially at Easter. They were just waiting to be used in this Chopped. If you’re following “The Chopped Diet” you’ll have Brown Rice or a Grain of your choice in the fridge. Again no cooking on “the day”. Unless you add the crunchy, creamy Zing Factor of Pan Toasted Pine

Bowl Ingredients:
2 cups Chopped Roasted Asparagus
4 cups Arugula, Chopped
2 cups Kale, Chopped
4 Green Onions, Chopped
1/2 cup Chopped Carrot
1/2 cup Chopped Green Cabbage
2 Hard “Simmered” Eggs, crumbled
1 Avocado, Chopped
1/2 cup Peas. If frozen, defrosted. Use fresh or frozen, but please don’t use canned.
1/2 cup Artichoke Hearts, quartered. If frozen, defrost. If jarred in water, drain.
2 cups cooked Brown Rice, cooled

Zing Factor:
1/4 cup Pan Toasted Pine Nuts

Chopped Style Dressing Ingredients:
2 Tablespoons Olive Oil
3 Garlic Cloves, finely Chopped
1 teaspoon Molasses
Juice of 2 Lemons
2 Tablespoon Chopped Fresh Dill
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste

Zing Factor: Not for flavor, but for the nutritionally rich properties of these ingredients.
1/2 teaspoon Turmeric
1 teaspoon Chia Seeds. They are Stealthy/Healthy

Bowl Ingredient Prep: Chop’em and Drop’em into a Large Serving Bowl including the Pine Nut Zing Factor, if desired. Chopped Style Dressing Ingredient Prep: In a Medium microwave safe bowl, add the Oil,...
See the full directions on my site

Nutritions

Calories
359

Sodium
290mg
12% DV

Fat
8g
12% DV

Protein
8g
17% DV

Carbs
64g
21% DV

Fiber
8g
33% DV