California Avocado and Roasted Asparagus Salad

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 California Avocado and Roasted Asparagus Salad

Total Time: 10 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 260

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 4

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1 lb. fresh asparagus, tough ends snapped off 1 Tbsp. olive oil As needed Sea salt, to taste 5 oz. spring mix salad greens 1 cup grape tomatoes 1/2 red onion, thinly sliced 1 ripe, Fresh California Avocado, peeled, seeded and sliced As needed Lemon Garlic Vinaigrette (see recipe below) Lemon Garlic Vinaigrette Ingredients 1/4 cup fresh lemon juice 1 clove garlic, minced* 1 Tbsp. coarse Dijon mustard 1/8 tsp. Red pepper flakes 1/4 cup Extra virgin olive oil As needed Sea salt, to taste *If using roasted garlic double the amount.
  1. Preheat oven to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 10 to 15 minutes, just until crisp-tender. Time will vary based on the thickness of the asparagus; do not overcook. Immediately remove from hot baking sheet and cool.
  2. Arrange salad greens on individual plates. Top evenly with roasted asparagus, tomatoes, onion and avocado. Drizzle with Lemon Garlic Vinaigrette.

Lemon Garlic Vinaigrette Instructions

  1. Stir together the lemon juice, garlic, mustard and red pepper flakes. Whisk in olive oil. Taste and add sea salt if desired.

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.

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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