Asparagus and Avocado Salad with Crisp Croutons

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Asparagus and Avocado Salad with Crisp Croutons

 

Recipe By :Cleansing Food by Angelika Ilies

Serving Size : 2 Preparation Time :0:00

Categories : Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole-grain bread slice -- crusts removed

1 teaspoon butter

2 teaspoons apple juice -- (unfiltered)

1 tablespoon cider vinegar

salt -- to taste

white pepper -- to taste

1 tablespoon canola oil

1 tablespoon walnut oil

1 small green onion -- thinly sliced

9 ounces white or green asparagus

2 small firm tomatoes

1 small avocado

1 tablespoon fresh lemon juice -- may double

1 sprig fresh lemon thyme -- split, or use two

 

CROUTONS: Cut bread into cubes using the thickness as your guide. Heat butter in

a small saucepan until foaming. Immediately add the bread and fry until golden

on all sides. Cool.

 

Stir together the apple juice, vinegar, salt and pepper. Thoroughly beat in the

two oils with a whisk.

 

Prepare vegetables:rinse, trim and slice the green onion. Rinse and trim the

asparagus, and carefully peel the lower third of the stalks. Cut it diagonally

into thin slice.

 

Toss the onion and asparagus slices in the dressing.

 

Wash tomatoes, cut into wedges. Halve, pit and peel the avocado. Cut into

slices. sprinkle with lemon juice.

 

Arrange tomato and avocado pieces on plates or in bowls. Sprinkled with some or

all of the dressing. Scatter croutons on top.

 

Wash the thyme and shake dry. Strip the leaves from the stalks pinch off leaf

clusters and use to garnish each salad. Serve at once; offer the remaining

dressing if available.

 

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Per Serving (excluding unknown items): 400 Calories; 32g Fat (67.5% calories

from fat); 7g Protein; 28g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol;

154mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fruit; 6 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2085 5296 0 0 3413

 

 

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