Total Time: 10 min
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
Total Fat 23 g (Sat 3 g, Trans 0 g, Poly 2.5 g, Mono 16 g); Cholesterol 0 mg; Sodium 210 mg; Potassium 650 mg; Total Carbohydrates 13 g; Dietary Fiber 5 g; Total Sugars 5 g; Protein 5 g; Vitamin A 1630 (IU); Vitamin C 25 mg; Calcium 56 mg; Iron 3.4 mg; Vitamin D 0 (IU); Folate 130 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 35%; Vitamin C 40%; Calcium 6%; Iron 20%
If you like asparagus, you will love this recipe. Roasted asparagus and creamy California Avocados make this simple salad extraordinary. Good source of Vitamins A, C and Iron.
Serves: 4
Lemon Garlic Vinaigrette Instructions
Serving Suggestions: Add baked tofu or fresh grilled scallops for a main-dish salad.
Beverage Pairings: Try with chilled sparkling wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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