This lemon asparagus arugula salad from the Skinny60™ Weight-Loss program is really easy to throw together and has an incredible flavor. It's always a hit!
In a large bowl, combine the arugula and red cabbage. Set aside.
In a wok or deep skillet over medium-high heat, sauté the asparagus, water, and garlic for about 5 minutes, until the asparagus has softened slightly, and the water has just evaporated. Reduce the heat to medium-low, and add 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the almonds, and sauté for another 2 minutes until warm and well combined. Remove from the heat, and stir through the lemon zest and 1 tablespoon of the lemon juice.
Add the asparagus and almond mixture to the arugula and red cabbage, and add the remaining olive oil, lemon juice, and salt and the pepper, and toss gently until well combined. Season to taste.