We love this recipe because it’s so fresh and healthy.
Technique tip: Be careful not to overcook the asparagus, as it will lose its texture and color. It’s better to undercook it rather than overcook it. To keep your salad greens nice in fresh, store them wrapped in a damp clean cloth.
Swap option: Instead of the asparagus you could use green beans, zucchini or broccoli.
This salad works as a side to just about anything, but you can also bulk it up and turn it into a heartier meal.
So… Feel free to substitute grilled peppers, zucchini, or mushrooms.
We are taking on the challenge to eat seasonally. are you?
1 pound fresh asparagus, tough ends snapped oﬀ
1 tablespoon olive oil
Sea salt, to taste
5 ounces spring mix salad greens
1 cup grape tomatoes
½ red onion, thinly sliced
1 ripe avocado, peeled, seeded and sliced
Lemon Garlic Vinaigrette:
¼ cup fresh lemon juice
1 garlic clove, minced*
1 tablespoon Dijon mustard
⅛ teaspoon red pepper ﬂakes
¼ cup extra-virgin olive oil
Sea salt, to taste.
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.
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Enjoy your salad!!!!!! Eat Fresh! Eat Healthy!
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