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Avocado-Asparagus Salad

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Description Edit

Ingredients Edit

Directions Edit

Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool.

Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and Onion. Drizzle with oregano Vinaigrette.

Makes 6 servings.

oregano Vinaigrette:

1/4 cup fresh lemon juice

1 garlic clove

1 tablespoon capers, drained

cup loosely packed oregano leaves

1/2 cup olive oil

Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.

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