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.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 154 (68%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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