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Jen082907
Spring salad with green asparagus
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Ingredients
Directions
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Remove the bottom of the asparagus. Blanch the asparagus for about 3 minutes and allow to cool in cold water. Spread the lamb's lettuce, apple, asparagus and radishes on a large scale.
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Puree the pulp of the avocado with lime juice, yogurt, basil and a dash of water into a liquid dressing with a hand blender. Season with salt and pepper.
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Cook the eggs (half) softly. Pour the dressing to taste over the salad and serve with a halved egg and extra leaves of basil.
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Nutrition
215Calories
Fat22% DV14g
Protein20% DV10g
Carbs3% DV10g
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