Spring Salad

(from kylerhea’s recipe box)

“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”

Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein

Source: Whole Foods newsletter

Serves 2 people

Categories: asparagus, avocado, entertaining, gluten-free, high-fiber, salads, spring, strawberries, try*this, vegan, vegetarian

Ingredients

  • 3 green onions, trimmed
  • 1/2 avocado, peeled and pitted
  • 1/2 cup orange juice
  • Salt and ground black pepper to taste
  • 3 ounces spring greens or mesclun mix
  • 1 cup sliced fresh strawberries
  • 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Directions

  1. Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.

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