Raw zucchini and asparagus salad

Try this refreshing raw zucchini and asparagus salad for a burst of fresh flavors and crunchy textures. Perfect for a light and healthy meal!

Ingredients:

• 1 bunch pencil thin asparagus, about 1lb
• 1 medium zucchini
• 1/2 small red onion, finely diced
• 1/2 cup coarsely grated Pecorino cheese (Parmesan also works)
• 1/2 cup almonds, toasted and chopped roughly
• 2 tablespoons rice wine vinegar or other light vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• salt and black pepper, to taste

Instructions:

1. Trim the rough woody ends of the asparagus and slice into thin rounds.
2. Slice the zucchini into thin sticks about half an inch long.
3. Mix the prepared asparagus and zucchini with the red onion, cheese, almonds, salt, pepper, sugar, and the oil and vinegar dressing. Refrigerate for a minimum of one hour to allow the vinegar to tenderize the asparagus and for the flavors to meld.

Summary:

• Calories: 1003 kcal
• Fat: 81 g
• Protein: 42 g
• Carbs: 37 g
• Potassium: 1395 mg
• Magnesium: 278 mg