Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, 2 to 3 minutes. Remove, rinse under cold water, and drain.
Combine asparagus, avocados, lemon juice, and lemon zest in a large bowl; toss gently to coat.
In a small bowl, whisk together oil, parsley, cilantro, mint, vinegars, sugar, salt, and pepper. Pour over asparagus mixture and toss gently to coat. Serve immediately or chill for 2 hours.
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|Serving Size: 1 Recipe (1494g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 606 (65%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 44.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 0mg||0 %|
|Sodium 1229.5mg||42 %|
|Potassium 4103.8mg||108 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 52.2g||209 %|
|Sugars, other 32.2g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 929
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