Orange, Asparagus, and Avocado Salad

Orange, Asparagus, and Avocado Salad
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.
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Summary
 


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.



 

  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 110

  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 60mg
  • Total Carbohydrate 9g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 370mg
  • Phosphorus 45mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 1 1/2 Fat

Ingredients

Ingredients

  • fresh asparagus (trimmed)
    1 bunch
  • romaine lettuce (cut into bite-size pieces)
    4 oz
  • large orange (peeled and cut into segments)
    1
  • large tomato (cut into 12 equal pieces)
    1
  • avocado (pitted, peeled, and diced)
    1
  • olive oil
    2 tbsp
  • red wine vinegar
    1 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
Directions

Directions

  1. 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.

  2. Divide lettuce evenly among six salad bowls or plates.

  3. Combine orange, tomato, and avocado in a medium bowl.

  4. In a small bowl, whisk together olive oil, vinegar, salt, and pepper until combined.

  5. 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.

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