In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
Bet you’ve never eaten asparagus raw. It’s a little known fact that instead of roasting or sauteing it, you can peel the delicious veg into ribbons for a crunchy, satisfying addition to a salad.
Here, the crispy texture goes perfectly with blanched broccoli rabe and soft avocado.
Add the simple, zesty dressing, and you’ve got a seriously fresh-tasting experience.
WHY WE LOVE THIS RECIPE
Anything this green is bound to be good for you. Broccoli rabe is a leafy vegetable that’s filled with nutrients like vitamin C and K, while asparagus contains anti-bloat compounds. Add avocado for healthy fats and you can’t go wrong.