April 27, 2019 / Leave a Comment
1 pound thin, medium asparagus
1 organic cucumber, peeled and cut
8 organic cherry tomatoes, cut in half
6 organic button mushrooms, quartered
1 small organic yellow tomato, cut into wedges
3/4 cup Kalamata olives, pitted
2 cups almond bread, torn into 1-inch chunks
3 tablespoons organic coconut oil
Celtic sea salt and fresh ground pepper
Heat oven to 300°. Arrange bread on a baking sheet and toast in the oven for 10 to 12 minutes or until lightly brown, flipping the squares once.
Heat 1 tablespoon coconut oil in a medium saucepan on medium heat. Snap off and discard the tough ends of asparagus. Cook asparagus and mushrooms in the oil for 5 to 7 minutes, until asparagus is bright green and just tender. In a large bowl, combine asparagus, mushrooms, cucumber, tomatoes, olives, and bread; toss to combine. Drizzle with remaining coconut oil.