Eat a healthy spring green salad with tuna, asparagus, avocado and a creamy cilantro lime salad dressing. Delicious and nutritious.
Asparagus is one of my favorite vegetables. Did you know that asparagus can grow 10 inches in a 24 hour period? There's your fn fact of the day! Spring salads are refreshing and a perfect and delicious way to get lots of vegetables in your belly.
Start by blanching the asparagus and refrigerating the spears. I do a bunch at once so I can throw pieces on my salad or in my scrambled eggs. Boil a large pot of salted water. Cut off the woody bottoms of the asparagus spears and put the spears in the boiling wateer for 2-3 minutes. Remove and chill in an ice bath or be lazy like me and cool them under cold running water. Keep them in the fridge.
THIS POST CONTAINS AFFILIATE LINKS, MEANING IF YOU CLICK ON A LINK AND BUY SOMETHING I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE AT NO COST TO YOUThe creamy cilantro lime dressing is tart and tangy and full of amazing flavor. Making dressings from scratch is so simple. I always use my a mason jar and my immersion blender to reduce the amount of dishes needing to be washed. Greek yogurt, olive oil, fresh cilantro, green onion, garlic clove, juice of limes, and some freshly ground pepper. Blend it all together and stick in the fridge. If you find it too tart and tangy, add a teaspoon of honey. Yum! I threw a half of an avocado on to my salad. There is some thing about the combination of avocado, tuna and asparagus. I just love it. Add some fresh tomato and put on a bed of spring greens. Perfection!
- For the dressing:
- 1/4 cup olive oil
- 1 cup Greek yogurt
- 1 cup cilantro, stems removed
- 1 clove garlic, minced
- 1/4 cup green onion
- juice of 1 large lime
- 1 tablespoon vinegar
- freshly ground pepper
- 1 teaspoon honey (optional)
- spring greens
- blanched asparagus
- 1/2 avocado (diced)
- 1 small tomato diced
- tuna in water, drained
- For the dressing, blend ingredients together with immersion blender. Add honey if the dressing is too tart. Refrigerate until use.
- On a bed of spring greens, top with chopped asparagus, diced tomato, diced avocado and tuna. Dress with creamy cilantro lime salad dressing. Serve immediately.