Strawberry & Asparagus Salad with Orange Avocado Dressing - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Strawberry & Asparagus Salad with Orange Avocado Dressing

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
3/4 cup orange juice
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
16 ounces spring greens or mesclun mix
3 cup sliced fresh strawberries
14 spears asparagus, trimmed and sliced into strips with a vegetable peeler, slide the tips of the asparagus with a knife
6 tbls Fresh goat cheese, crumbled
½ cup Sliced raw almonds

In a blender, add the avocado, green onions, orange juice, salt and pepper. Puree until you get a smooth puree. Taste and adjust the flavor with more salt and pepper if needed.

In a large bowl, toss greens, strawberries and asparagus together. Transfer to individual plates, and drizzle with half the dressing. Top each salad with almonds and goat cheese and serve. Extra dressing will keep up to two days refrigerated.

Total Time: 20 minutes
Prep & Cook Time: 20 minutes
Servings: 4 to 6 people

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Greek Seafood Salad

    Greek Seafood Salad

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:51 GMT
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
  • Eggplant Rollatini

    Eggplant Rollatini

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:29 GMT
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped
    More >>
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped&
    More >>
  • Ratatouille

    Ratatouille

    Thursday, August 21 2014 3:14 PM EDT2014-08-21 19:14:39 GMT
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.