Avocado & Asparagus Green Salad
Calories
Ingredients
- 2 heads butter lettuce also called Bibb or Boston lettuce
- 1/4 tsp kosher salt
- 1 bunch asparagus tough ends trimmed off
- 1 cup thinly-sliced radishes of any kind such as watermelon radish
- 1/2 red onion sliced thinly into wedges
- 1 English cucumber
- 1 ripe avocado sliced
- ground black pepper
Dressing:
- 3 Tbs O Organics® olive oil
- juice of 1 lemon and zest of ½ lemon
- 2 spring onions finely sliced
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 450°. Place asparagus on a baking sheet, spray with non-stick cooking spray and toss with salt. Roast for 5 minutes, so they are crunchy and lightly browned without being overly wilted.
- Cut butter lettuce into quarters, slice out cores and arrange around a large serving bowl. Remove asparagus from oven and arrange in sections between the lettuce quarters in the bowl.
- Add in sliced radishes and sliced onion. Arrange English cucumbers and sliced avocado in middle.
- In a small jar, shake dressing ingredients vigorously. Pour over salad just before serving. Grind black pepper over top. Serve!
Notes
Pro Tips: 1. Zucchini ribbons may be used in place of the cucumbers - it can be peeled into ribbons or sliced into rounds. 2. To make dressing sweet, add 2 teaspoons O Organics® pure maple syrup. 3. Salad may be served on a platter for a different presentation. 4. This salad is vegan; but for more flavor, consider topping with fresh shaved Parmesan if non-vegan.