Salads come in many forms and flavors, but this light and crisp spring salad brings tons of texture with tender-crisp asparagus, creamy avocado, and a zingy, minty vinaigrette that makes it a welcome addition to any lunch or dinner menu.
Source: BigOven Editorial
1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
2. Fill a mixing bowl with cold water and ice cubes. Set aside.
3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 154 (68%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 12.6mg||4 %|
|Sodium 201.8mg||7 %|
|Potassium 636.6mg||17 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 9.2g|
|Protein 6.3g||9 %|
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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: 226
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