Asparagus and zucchini noodle salad: a green, gentle plate that comes together in 1 pot

The meals that actually get made are the ones that ask very little of you. This is 1 of them. A single pot of water, a few minutes of boiling, and you have a salad you can eat warm on a tired evening or chill and carry to lunch the next day. You do not have to feel inspired to make it. You only have to put the pot on.

Asparagus is a source of folate and vitamin K, both involved in normal cellular and bone processes, and it carries inulin, a fiber that supports the beneficial bacteria living in your gut. Zucchini adds water and gentle fiber without much to digest. This gives your body easy, whole-food material to work with.

Take the extra minute to lay the bright green spears against the pale ribbons of zucchini before you dress them. A plate that looks cared for is part of the medicine too.

Ingredients

The source page rendered without its full quantity list, so treat amounts as approximate and verify before firm publication.

• Asparagus, woody ends snapped off, cut into bite-length pieces
• Mushrooms, sliced
• Zucchini, spiralized into noodles (or use pre-made zucchini noodles)
• A simple Asian-style dressing built on coconut aminos (the source dressing is tweakable; keep it seed-free and nightshade-free)
• Sea salt for the boiling water

Omitted from the source: the egg the original stirs into the boiling water (an AIP-excluded ingredient). The source also suggests garlic, pepper, or chili oil for extra depth; pepper and chili are excluded here, so reach for a little extra coconut aminos, fresh ginger, or garlic-infused oil if you tolerate it.

Method

Bring a pot of salted water to a boil. Drop in the sliced mushrooms and let them cook for about a minute, then lift or drain them out.

Using the same water, boil the asparagus just until it turns bright green, about a minute. You want it tender and still vivid, not soft. Drain it well.

Skip the egg step from the original entirely. Put the warm mushrooms and asparagus in a bowl with the raw zucchini noodles, pour over the dressing, and toss to coat. Serve it warm right away, or chill it and serve cold later.

*Adapted from a-clean-plate*