Melissa Valdellon

Asparagus, bell pepper, mushroom, olive salad

I had leftover asparagus after one of my juices that needed to be used as well as some mushrooms. I wanted to add some color to the plate so I added a bell pepper. Lastly, I added some olives – I have never bought olives for myself in the past but after reading Fast Like a Girl, I knew I wanted to incorporate more foods that would help keep my gut biome happy among many other benefits.

Overall? I’m so happy with this simple salad. I realized too late I didn’t need to add extra salt as the briny olives were already full of it, but otherwise, just adding a splash of avocado oil and freshly ground pepper to the veggies was plenty.

  • few stalks asparagus, chopped
  • bell pepper, cored and chopped
  • couple mushrooms, chopped
  • handful olives
  • splash neutral oil like avocado
  • season with fresh pepper

I might try Italian seasoning next time with this since, you know, olives. Otherwise, this one’s a keeper!

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