Orange, Asparagus, and Avocado Salad
This Spanish salad is bright and beautiful. The combination of oranges and tomatoes offers a nice, tangy complement to the rich avocado and asparagus flavors.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Cook time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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fresh asparagus (trimmed)
- 1 bunch
- 1 bunch
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romaine lettuce (cut into bite-size pieces)
- 4 oz
- 113 g
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large orange (peeled and cut into segments)
- 1
- 1
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large tomato (cut into 12 equal pieces)
- 1
- 1
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avocado (pitted, peeled, and diced)
- 1
- 1
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olive oil
- 2 tbsp
- 2 tbsp
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red wine vinegar
- 1 tbsp
- 1 tbsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Recommended for You
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Ensalada de naranja, espárragos y aguacate
5 min10 min6 -
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Directions
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Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water.
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Divide lettuce evenly among six salad bowls or plates.
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Combine orange, tomato, and avocado in a medium bowl.
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In a small bowl, whisk together olive oil, vinegar, salt, and pepper until combined.
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Drain asparagus and add to orange mixture. Pour dressing over orange mixture and stir gently to combine. Spoon mixture on top of romaine lettuce on plates and serve.