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Orange, Asparagus, and Avocado Salad
5 min prep time
10 min cook time
6servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Orange, Asparagus, and Avocado Salad
This Spanish salad is bright and beautiful. The combination of oranges and tomatoes offers a nice, tangy complement to the rich avocado and asparagus flavors.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
10 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water.
- Divide lettuce evenly among six salad bowls or plates.
- Combine orange, tomato, and avocado in a medium bowl.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper until combined.
- Drain asparagus and add to orange mixture. Pour dressing over orange mixture and stir gently to combine. Spoon mixture on top of romaine lettuce on plates and serve.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 110
-
Total Fat
8g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 60mg
-
Total Carbohydrate
9g
- Dietary Fiber 4g
- Total Sugars 4g
- Added Sugars 0g
- Protein 2g
- Potassium 370mg
- Phosphorous 45mg
Ingredients
fresh asparagus (trimmed)
1 bunch
romaine lettuce (cut into bite-size pieces)
4 oz
large orange (peeled and cut into segments)
1
large tomato (cut into 12 equal pieces)
1
avocado (pitted, peeled, and diced)
1
olive oil
2 tbsp
red wine vinegar
1 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
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