Asparagus And Spring Greens With Santa Fe Serrano ... |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Make this dressing in small batches because the avocado will discolor slightly on the second day. It probably won't last that long anyway. The Champagne vinegar adds zest without the harshness associated with other types of vinegars. Read more . You can also serve this dressing over cooked chilled vegetables. Medium Ingredients:
1 large ripe avocado, peeled, seed removed, and cut into quarters |
2 tablespoons champagne vinegar |
1/4 cup water |
1/2 cup plain low-fat yoghurt |
3 tbls chopped cilantro |
1/4 tsp salt |
1/2 tsp sugar |
2 cloves garlic |
2 fresh serrano chiles, seeds and stem removed, chopped |
6 bunches of different spring greens, mixed together in a bowl |
1 bunch asparagus, trimmed and cut into 2 inch long pieces |
Directions:
1. Place Asparagus in a metal or bamboo steamer and steam until crisp tender. (7- 8 minutes) Plunge into an ice water bath, drain, dry and set aside.
2. Place all of the ingredients (except the Greens and Asparagus) in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Adjust salt to taste. Place the mixed greens in 6 bowls and divide Asparagus evenly among the bowls.. Add the dressing to taste.
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