Asparagus Salad with Creamy Walnut Dressing

Gadget Lady

This is a simple and super-healthy salad starring fresh green asparagus, radicchio and black beans, matched with a wonderfully creamy and balanced dressing made of yogurt, walnuts, lemon juice and balsamic bianco. This vegetarian salad tastes extremely delicious and very appropriate for spring.

Salad	Yogurt Walnut Dressing
1 bunch Fresh green asparagus, trimmed 1/2 Radicchio, leaves separated 1 Small carrot, thinly shredded 150 g Homemade black beans, drained Walnuts, toasted and roughly chopped	8 Walnut halves 250 g Plain yoghurt 2 tbsp Lemon juice 2 tbsp Balsamic bianco 2 tsp Finely grated lemon rind 1 tbsp Fresh lemon thyme leaves Salt and white pepper

Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water and drain them well.
Arrange radicchio leaves on a large serving plate or a salad bowl and top with shredded carrot, asparagus and black beans. Sprinkle some roasted chopped walnuts over.
To make the dressing, place the walnuts, yogurt, lemon juice, balsamic lemon rind and lemon thyme in a blender and process until well combined. Season with salt and pepper. Drizzle over salad to serve.