AIP Paleo • Gluten free • Grain free • Dairy free • Vegan • Egg free • Nut free
A delicious vegetarian meal bursting with freshness! These lemon asparagus tzatziki flatbreads are easy to make and full of flavour, they transform a simple meal into a nutritious and scrumptious lunch or dinner.
AIP Lemon asparagus tzatziki flatbread
Flatbread time : 10 min Tortilla time : 10 min
Servings : 2 - 3 tortillas
Ingredients
• 2 garlic herb flatbreads, see recipe
• 4 - 6 asparagus spears, halved
• 1/2 cup raw beetroot, finely sliced or grated
• 2 cups mesclun salad
• 1 tsp red onion
• 1 tbsp lemon rind
• salt to season
AIP Tzatziki Dressing :
• 1/2 cup natural coconut yoghurt
• 2 tbsp cucumber, finely diced
• 2 tbsp fresh mint, finely shredded
• 1 tbsp lime juice
• pinch of salt
Instructions
Make two garlic herb flatbreads, see recipe
Prepare the salad vegetables and dressing.
Place the asparagus spears in a medium sized pan. Fill the pan with water so it just covers 3/4 of the asparagus.
Gently simmer the asparagus for 4-5 minutes, or until cooked but still crunchy.
Once cooked, remove from heat and dip into cold water.
To assemble, place the mesclun, beetroot, asparagus and red onion on the flatbread. Sprinkle over a good amount of lemon rind and a pinch of salt, then top with tzatziki dressing.
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