Roasted Asparagus and Avocado Salad with Lemon Parmesan Vinaigrette
A fresh and springy salad! Perfect as a side dish or bulk it up into a main dish. Some great add-ons include chicken and quinoa or farro.
For the vinaigrette:
- ¼ cup fresh lemon juice (60 ml)
- ¼ cup olive oil (60 ml)
- 1 tablespoon honey
- ¼ cup grated parmesan cheese (25 grams)
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the salad:
- ½ bunch asparagus , chopped
- ½ tablespoon olive oil
- Salt and pepper
- 4 cups mixed greens
- 1 large avocado , sliced
- Lemon vinaigrette , above
- Additional Parmesan cheese , optional
To assemble salad:
Preheat oven to 375°F. Toss the chopped asparagus, olive oil and salt and pepper and spread in a single layer on a sheet pan. Roast until fork tender, about 10-15 minutes. Cool slightly.
Toss the roasted asparagus, chopped avocado and mixed greens with some lemon-vinaigrette. Serve immediately.
Note: Store leftover vinaigrette in the fridge for up to several weeks. Let come to room temperature for about 5 minutes, then shake to reincorporate.
Lemon vinaigrette recipe adapted from Mountain Mama Cooks.
Calories: 537kcal, Carbohydrates: 23g, Protein: 8g, Fat: 49g, Saturated Fat: 9g, Cholesterol: 11mg, Sodium: 802mg, Potassium: 656mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1194IU, Vitamin C: 40mg, Calcium: 161mg, Iron: 1mg