Mexican Medley
Ingredients
- 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 cup bite-size cauliflower florets ⓘ
- 2 stalks celery ribs, chopped ⓘ
- 1/3 cup canned kidney beans, drained ⓘ
- 1/3 cup chopped hazelnuts
- 2/3 teaspoon chopped fresh dill ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 2 tablespoons sunflower seed oil ⓘ
- 1/3 teaspoon chili powder ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
- Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).