Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Pounds fresh asparagus
- 6 Cups mixed salad greens
- 3 large California avocados, peeled and sliced
- 1 Cup cherry tomatoes, halved
- ¼ Cup chopped purple onion
- Oregano Vinaigrette
- =
Directions
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.