Spring Salad Dressed with Avocado
Per Serving: 205 calories; 4 g protein; 11 g total fat (2 g sat fat); 26 g carbohydrates; 0 mg cholesterol; 6 g fiber; 3 g sugars
Serves 4 / 30 minutes or less
12 fingerling potatoes
12 oz. asparagus, ends trimmed
1 small avocado
1/3 cup chopped chives, divided
3 Tbs. lemon juice
2 Tbs. fresh tarragon leaves
1 tsp. honey
1 clove garlic, minced (1 tsp.)
1/4 cup olive oil
6 radishes, thinly sliced (1/2 cup)
1. Bring potatoes and enough water to cover by 3 inches to a boil in large saucepan. Reduce heat to medium-low, and boil 8 to 10 minutes. When potatoes are ready dunk them in large bowl of ice water and set aside. Add asparagus to cooking water, and cook 1 to 2 minutes or until asparagus is bright green. Dunk in ice water, and drain.
2. Blend avocado, 1/4 cup chives, lemon juice, tarragon, honey, and garlic in blender until smooth. Pour oil into blender while machine is running, and process until emulsified. Season with salt and pepper, if desired.
3. Spread 2 Tbs. avocado sauce in thick streak on large salad plates with back of spoon. Divide asparagus among plates. Halve potatoes lengthwise, and arrange 6 halves on each plate. Garnish with radish slices and remaining chives.
Source: Vegetarian Times