Steak, Asparagus and Avocado Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet :
Ingredients
Dressing
1 ripened avocado
4 cloves garlic, minced
2 tbsp (30 mL) sour cream
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) cayenne pepper
Salt and pepper to taste
Salad
3 tomatoes, cut into wedges
1 sweet yellow pepper, cut in strips
1 bunch asparagus, steamed and halved crosswise
1/2 cup (125 mL) chopped green onions
1/2 cup (125 mL) canned red beans
1/2 cup (125 mL) chopped fresh parsley
2 ripened avocados
2 cups sliced grilled beef
Directions
Serve this salad instead of vegetables as a side dish.
To prepare dressing
Peel, pit and mash avocado. In a small bowl, combine avocado, garlic, sour cream, lemon juice, olive oil, Dijon mustard, cayenne pepper, salt and pepper. Whisk until smooth. Set aside.
To prepare salad
In a salad bowl, combine the tomatoes, red pepper, asparagus, green onions, beans and parsley. Just before serving, peel, pit and slice 2 avocados. Place the avocados and sliced beef on the salad. Pour on the dressing and toss well. Serve immediately.
Makes 4-6 servings.
Kenny Kick: Replace beef with 2 cups (500 mL) sliced grilled chicken or turkey breast. Replace the sour cream with yogurt.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:596
