Warm pear and asparagus salad

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Spring has sprung also in France, and the wisteria is boasting with its sweet fragrance and beautiful lilac shades. 

One of the most important health measurements you can take, is to add as much greens, leaves, vegetable and fruit into your diet as you can. I'm not talking about having a small side salad to your meal. But to make the greens the main characters in your own cooking show. There is nothing that boosts, builds and repairs your immune system as plant foods, with its powerful antiviral, anti-bacterial, antioxidant qualities. I recommend getting in at least 2 kilos of plant foods - organic as much as you can - a day. Here's one suggestion of a tasteful and delicious salad:

Serves 2

Chop these and add into a salad bowl:
1 bunch, or about 4 cups Swiss chard
1 bunch, or about 4 cups spinach
1 large yellow pepper
1 courgette, grated

Warm a pan on low/medium heat, melt 1 tbsp of coconut oil in it, and add these:
1 pear, finely chopped
1 apple finely sliced
1 yellow carrot (or orange if you can't find the yellow)
5 green asparaguses, finely sliced lengthwise
5 white asparaguses, finely sliced lengthwise

Warm for about 15 minutes, stirring often. Sprinkle a couple pinches of sea salt over.

Dressing:
1 tbsp pesto - sugar free, clean version; or your own home made
2 tbsp olive oil
1 tsp dijon mustard
1/2 tsp salt
a pinch of black pepper
1 lemon, squeezed

Place the warm ingredients atop the cold ones. Pour the dressing over and mix well. Crack a bit more black pepper over if you like. Serve and enjoy.

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