About
This crisp and crunchy salad is loaded with low carb vegetables, aromatic herbs, creamy avocado, sweet red onion, toasted walnuts and a touch of lemon.
This makes a great light lunch option or side salad to a main meal.
Ingredients
- 4 medium – spear – 5 1/4" to 7" long asparagus
- 4 small radish
- 2 tablespoon, halves walnuts
- 1 tablespoon peppermint, fresh
- 1 tablespoon parsley, fresh
- 1 tablespoon olive oil
- ½ each avocado
- ½ tablespoon lemon juice
- ¼ medium – 2 1/2" diameter red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the walnuts to a dry skillet over a low heat. Toast gently for 2-3 minutes.
- Use a vegetable peeler to very thinly peel the asparagus and radishes into strips. Add to a salad bowl and toss to combine.
- Thinly slice the avocado and onion and roughly chop the fresh herbs. Add to the salad bowl and season to taste. Toss to combine.
- Crumble the toasted walnuts over the salad.
- Whisk together the lemon juice and olive oil and drizzle over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 172.5kcal/721.7kJ (per serving)
- Fat: 16.2g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 2.6g (per serving)
