Spring buddha bowl

Start by rinsing all the asparagus. Put a large pot with plenty of water and heat it until it boils. Cut the bottoms off all the asparagus.
You can save the bottoms and use the green ones in a smoothie and the white ones in a homemade stock.
Peel the white asparagus and cut the heads off both the green and white asparagus and save them for topping the salad. Cut all the asparagus stalks into small bite-sized pieces and place them in the boiling water with a small amount of apple cider vinegar.
Fill a bowl with cold water - preferably with some ice cubes as well. Boil the asparagus pieces for 2-3 minutes before removing them from the boiling water and placing them directly into the bowl of cold water. When they have cooled, drain the water.

Rinse the sugar snap peas and cut them into small pieces and place them in the bowl. Chop half a cabbage into thin strips and add to the bowl. Rinse and dice the apple and rinse and finely chop the parsley. Peel the mint leaves off the stem and chop finely. Add everything to the bowl.

In another bowl, mix the plantain, garlic, salt, lemon juice and dill together to make a delicious dressing.

Pour the dressing over the salad and mix well.

Fry the dill dumplings in a pan.

The whole thing is served in a bowl or on a plate with protein rice on the bottom, salad on top and Organic dill cakes (cut into quarters), asparagus heads, chili and date on top.

Enjoy!

Contents (4-5 servings):
- 1 pk. Organic dill cakes (4 pcs.)
- Protein rice (find the recipe here)

- 1 bunch of green asparagus
- 1 bunch of white asparagus
- Apple cider vinegar
- 1 bag of sugar snap peas
- 1 half pointed cabbage
- 1 apple
- A good handful of fresh parsley
- A small bunch of fresh mint
- Dates (finely sliced)
- Fresh red chili (finely chopped)

- 4 dl Plantgurt (or similar)
- 2 cloves of garlic (finely grated, pressed or blended)
- 1 tsp. salt
- Juice from 0.5 lemon
- A good handful of fresh dill (rinsed and finely chopped)