We love using seeds to enhance the taste of simple foods. Did you know that almonds are actually seeds even though we commonly refer to them as a nut? Soaking the almonds make it easier to digest and once soft gives a complimentary texture to the rest of the dish.
Ingredients
- 1/2 cup of almonds – soaked in water for 30 minutes
- 12 asparagus spears – washed, sliced into 2cm / 1in pieces
- 3 tablespoons sunflower seeds – pan toasted
- 3 tablespoons pumpkin seeds – pan toasted
- 2 tablespoons macadamia or virgin olive oil
- 3 tablespoons lemon juice
Directions
- Soak almonds for 30 minutes. Drain and set aside.
- In a steamer, steam asparagus for 6 minutes. Set aside.
- In a pan on high heat, toast sunflower and pumpkin seeds until slightly golden. Rotating pan over heat.
- In a measuring cup or small bowl mix oil and lemon juice to combine.
- In a serving dish add asparagus, seeds and almonds with dressing.
- Mix and serve.
