Delicious Meets Nutritious In This Fast & Fresh Spring Salad with Avocado Recipe
Tossing in fragrant almonds adds an irresistible bit of crunch
I love this time of year! Up where I live by mid-April sub-freezing temperatures are usually behind us (I hope I didn’t just jinx it!). The daffodils and forsythia are in full bloom all over town. And I, for one, am craving seasonal veggies and lightened up meals. That’s what inspired this Spring Salad with Avocado recipe. It speeds to the table in practically no time. Plus, it’s loaded with good-for-ingredients.
Fresh asparagus is absolutely yummy and it’s rich in antioxidants. We give it a quick blanch then rinse under cold water to retain its bright green color. Loaded with fiber, crisp radishes are often over-looked. But their texture and peppery flavor make them perfect for any salad. Ripe avocados contain healthy fats and add creaminess to this dish. Toss it all together with Dijon vinaigrette and you’re ready to dig in. Give it a try then let us know if you have a favorite springtime recipe.
Yields
Total Time
Prep Time
Ingredients
- 1 lb. asparagus, cut into 2" pieces
- 2 lemons
- 2 tsp. Dijon mustard
- ½ tsp. salt
- 3 Tbs. extra-virgin olive oil
- 4 radishes, thinly sliced
- ¼ cup toasted chopped almonds
- 1 avocado, halved, pitted, peeled, sliced
Instructions
PrintIn large pot of salted boiling water, cook asparagus until almost tender, about 45 sec. Rinse under cold water until cool. Drain.
Grate 1 Tbs. zest and squeeze 2 Tbs. juice from lemons into large bowl. Stir in mustard and salt; whisk in oil. Toss in asparagus, radishes and almonds. Arrange avocado on platter. Top with asparagus mixture.
Nutrition
- Calories: 163
- Fat: 15 gram
- Saturated Fat: 2 gram
- Protein: 3 gram
- Carbohydrate: 6 gram
- Fiber: 4 gram
- Sugar: 1 gram
- Sodium: 266 mg
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