Crisp, fresh, and full of flavor, this vegan Mediterranean-inspired dish is perfect for any occasion.
Ingredients (makes 10 cups):
4 cups asparagus, trimmed
3–4 oranges
3 cups baby arugula
1.5 cups white (Cannellini) beans
¼ cup olives, quartered
1 tbs lime juice
1 tbs organic tahini
1 tsp organic Dijon mustard
¼ tsp ground black pepper
1.5 cup organic corn
Salt, to taste
Directions:
1. Cut the asparagus lengthwise into paper-thin ribbons using a vegetable peeler. Reserve the remaining thicker portions for another use.
2. Peel and section 2 oranges. Combine the asparagus ribbons, orange sections, baby arugula, beans, corn, and olives in an extra-large bowl.
3. Grate 1 tsp of zest and squeeze ½ cup of juice from the remaining oranges. Whisk the orange zest and lime juice, organic tahini, organic Dijon mustard, and ground black pepper in a small bowl. Season with salt and drizzle over arugula mixture; toss to coat.
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這道純素地中海風味菜餚清脆、新鮮、味道濃鬱，適合任何場合。
材料 (10杯份量）：
4 杯蘆筍
3–4個橙子
3 杯芝麻菜
1.5 杯白豆
¼ 杯橄欖, 切成四等份
1 大匙青檸汁
1 大匙有機芝麻醬
1茶匙有機第戎芥末
¼ 茶匙黑胡椒粉
1.5 杯有機玉米
鹽, 適量
做法：
1. 用蔬菜削皮器將蘆筍縱向切成紙一樣薄的絲帶。保留剩餘較厚的部分以供其他用途。
2. 2個柳橙去皮切塊。將蘆筍絲, 柳橙片, 小芝麻菜, 白豆, 玉米和橄欖放入超大碗中。
3. 磨碎 1 茶匙橙皮碎, 然後從剩餘的柳橙中榨出 ½ 杯果汁。在小碗中攪拌橙皮碎, 青檸汁, 有機芝麻醬, 有機第戎芥末和黑胡椒粉。加鹽調味, 淋在芝麻菜沙拉上。