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Recipe Name: Asparagus And Avocado Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Kilogram(s) Assorted asparagus
2 Avocados
Juice and zest of a lemon
1 Tablespoon(s) White wine vinegar
1/2 Tablespoon(s) Balsamic vinegar
2 Tablespoon(s) Olive oil
1 Teaspoon(s) Castor sugar
1 Teaspoon(s) Fresh Mint
1 Tablespoon(s) Fresh coriander
2 Tablespoon(s) Fresh parsley
Salt and pepper to taste
1 Fat, 0 Other Carbohydrates
Trim the tough ends of the asparagus. Poach, steam or microwave the
asparagus until just tender and bright green. Plunge into cold water
to halt the cooking time and drain well. Set aside. Peel the avocados
and dice the flesh. Toss with the juice and zest of the lemon and add
to the asparagus. To make the dressing, whisk the vinegars, oil,
sugar, herbs and salt and pepper to taste, then pour over the
asparagus. Gently toss and spoon onto a platter or bowl. Chill until
ready to serve. Converted by MC_Buster. Per serving: 893 Calories
(kcal); 89g Total Fat; (83% calories from fat); 8g Protein; 32g
Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 17 Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 997
Calories From Fat: 710
Total Fat: 83.1g
Cholesterol: 0mg
Sodium: 2877.9mg
Potassium: 3634.1mg
Carbohydrates: 60.9g
Fiber: 36.3g
Sugar: 2.3g
Protein: 25.9g

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