Add some magic to your bowl, and you’ll see how wonderful your salad can become!

Do you know what I have been eating, almost every single day for lunch, for the last 2 weeks? This. Yes, this is a fantastic and so delicious salad. It is for real so much more than "just a salad". This is something with texture, with taste, with smell, with colors and this is seriously one of my favorites ever. I like salads, but you will never see me eat "lettuce-tomato-cucumber"-salads. That is way to boring and not nutritioning at all. Instead, add colors, lots of various ingredients, nutrition and flavors to a bowl, and you'll see how amazing and satisfying a salad can become. You better just try this!

This salad is completely vegan.

Yes, just be sure you pick a feta cheese that is vegan - and which doesn’t taste coconut. One of my worst food experiences was taking a big piece of feta cheese, thinking it would taste feta cheese, but it tasted coconut. Weirdest thing ever, can you imagine? So be sure you pick one that is kinda similar to cheese flavor at least! That suits very well in this salad with the rest of the ingredients.

THIS RECIPE IS:

• Vegan

• Nut Free

• Egg Free

• Lactose Free

• Simple to make

• Luxurious

• Fresh and Healthy

• Great Lunch

• Satisfying

Avocado Asparagus Salad with Bulgur and Vegan Feta Cheese

INGREDIENTS:

1 portion of bulgur or oat rice

2 sticks asparagus

6 cherry tomatoes or ⅕ tomato

2 tsp finely chopped parsley

5 cm cucumber

⅓ red onion

30 g vegan feta cheese

½ avocado

1 tsp balsamic vinegar

½ tsp olive oil

Sea Salt or Herb Salt

A little bit of black pepper

HOW TO MAKE:

• Cook your grains according to the instructions on the package.

• Rinse the asparagus and trim off approx 2 cm of the woody ends. Cut the remaining asparagus into smaller pieces.

• Heat a grill pan (a regular frying pan works too) with some olive oil or vegan butter. Grill the asparagus until soft and they have gotten some color.

• Cut the cherry tomatoes in halves (or the tomato in smaller pieces). Cut the cucumber in smaller pieces and finely chop the onion.

• Place the bulgur/oat rice in a bowl. Add the tomato, onion, cucumber, parsley and your grilled asparagus. Combine everything. Add the balsamic vinegar, olive oil, salt and a little bit of pepper.

• Finish your salad with a sliced ripped avocado and some feta cheese.