Asparagus contains asparagine, an amino acid that breaks down fat. It’s also a natural diuretic.
Makes 4 servings
- 5 asparagus spears
- 2 medium carrots
- 2 medium zucchini
- 2 Tbsp sliced red onion
- ¼ cup balsamic vinaigrette
- ¼ cup crumbled goat cheese
- Optional vegetables: grape tomatoes, kalamata olives
How to make it
Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core.
Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese, and optional vegetables, if desired.