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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.
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.
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Divide lettuce evenly among six salad bowls or plates.
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Combine orange, tomato, and avocado in a medium bowl.
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In a small bowl, whisk together olive oil, vinegar, salt, and pepper until combined.
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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
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 105mg 5%
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Total Carbohydrate
10g
4%
- Dietary Fiber 4g 14%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 430mg 9%
Ingredients
fresh asparagus (trimmed, about 1 pound)
1 bunch
romaine lettuce (cut into bite-size pieces)
4 oz
orange (peeled and cut into segments)
1 large
beefsteak tomatoes (cut into 12 equal pieces)
1 large
avocado (pitted, peeled, and diced)
1 whole
olive oil
2 tbsp
red wine vinegar
1 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
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