Snappy Spring Salad

Name: Snappy Spring Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch asparagus; 3 dates; 1 juice and zest of lemon; 237 milliliters half chopped mint; 2 Tbsps Olive oil; 118 milliliters pumpkin seeds; 237 milliliters cooked quinoa (I used red quinoa for a change); 237 milliliters shelled sugar snap peas; 2 servings Water to thin

Snappy Spring Salad might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 640 calories, 24g of protein, and 28g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Spring. 1 person found this recipe to be delicious and satisfying. If you have quinoa, water to, juice of lemon, and a few other ingredients on hand, you can make it. To use up the dates you could follow this main course with the Rice Pudding With Dates as a dessert.