Whole Foods: Asparagus

Whole Foods: Asparagus

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Asparagus and Avocado Salad

– Ingredients-
2 ripe avocados, cubed
1 lb asparagus, rinsed, tough ends snapped (about 16 spears)
1 cup shucked peas, fresh
2 tomatoes, diced into 1″ cubes
½ lime
2 tbsp olive oil
Sea salt and freshly ground pepper
– Directions –
  1. Preheat grill to medium-high heat. Lightly coat the asparagus with half the oil. Season with salt and pepper. Grill for 2 to 3 minutes, or until al dente but not soft. Remove from the grill. The asparagus will continue to cook as it cools. Do not overcook or the spears will be too soft and difficult to handle.
  2. Cut avocado in half and remove pit. Cube the avocado meat and place in the serving bowl.
  3. Squeeze juice from lime and add to the serving bowl.
  4. Add the olive oil and gently stir to combine into a dressing. Don’t mash the avocado but do expect it to help to form a thick, yummy dressing.
  5. Cut the cooled asparagus into 1″ pieces and place in a bowl. Add the diced tomatoes, peas and asparagus. Stir to combine. Season with salt and pepper.
  6. Serve over fresh greens (or with corn chips… and a Corona… on the dock).
  7. Serves 4.

VARIATIONS: Add a can of rinsed black beans for fibre.

– Nutritional Analysis –

Calories 282, Fat 22 g, Carbs 21 g, Protein 6 g, Sugar 8 g, Fibre 12 g.

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