Asparagus and Avocado Salad
A Detox Diva Favorite
Posted May 12th, 2010 by noelle | View Comments
Do what detox veterans do and embrace avocados. Avocados are a great heart healthy fat and they are extremely satisfying in a salad. Try them in this Asparagus and Avocado Salad.
Asparagus and Avocado Salad
Serving Size: 1
Ingredients
1/2 bunch of asparagus
1/2 avocado (sliced)
2 sprigs fresh dill (tough stems removed)
handful of parsley tops
big, wide slices of parmesan cheese (4-5 thin slices)
1 slice of sprouted grain bread (toasted)
2 tablespoons of good olive oil
1 teaspoon of dijon mustard
1/2 lemon, freshly squeezed
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Avocados Good quality fats (including avocados, extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
Directions
Pre-heat the oven to 400 degrees. Take the asparagus and trim the base of any tough white parts. Take the tender tops and lightly coat them in a bowl with 1 tablespoon of olive oil and coarse sea salt. Then place the tips on a baking sheet, lined with parchment paper if you like to save on clean up. Roast for 20-25 minutes. You may also keep the asparagus raw if you prefer.
Meanwhile, place field greens on a dish. Roughly chop the fresh dill and parsley tops and place them on top of the greens. Add the avocado. For the dressing, combine the olive oil, dijon mustard and lemon juice into a bowl and whisk. Pour the dressing on top of the salad and toss.
Remove the asparagus from the oven, and slice the tips into large slices. Place them delicately on top of the salad. Add the slices of parmesan cheese.
If you like, toast one piece of sprouted grain bread and dust with a little organic butter if desired. A little olive oil would work too.
Enjoy!
