This delicious and refreshing salad will fill you up while packing a serious antioxidant punch. It’s light and low in calories yet filling and packed with nutrients. It’s a warm weather favorite among members of our weight loss clinics.
Asparagus is an excellent veggie choice for a low carb diet, as it’s fiber-rich and very filling. A natural diuretic, asparagus can help combat bloating. Asparagus is am excellent source of folate, a B vitamin that helps promote the production and maintenance of healthy new cells. It’s also a good source of chromium and vitamins A, C, E and K. Tomatoes are loaded with lycopene, which helps protect our skin from sunburn and our eyes from age-related cataracts and macular degeneration. They’re also a good source of copper, fiber, niacin, manganese, potassium and vitamins A, B6, C, E and K. Avocados are loaded with potassium, fiber, and heart-healthy monounsaturated fatty acids, making them another hunger-satiating choice.
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1 lb. asparagus, cut into 1-inch pieces
1 Haas avocado, cubed
4 cups cherry or grape tomatoes tomato, diced
4 cups baby spinach
1/2 mozzarella, cubed (optional)
Himalayan sea salt and freshly ground pepper to taste
Aged balsamic vinaigrette
Boil the asparagus for one and a half to two minutes maximum—it should be tender but you don’t want to overcook it. Drain it and rinse, set aside to dry.
Once the asparagus is dry, combine it with the avocado, tomato and mozzarella and mix well. Place on four beds of baby spinach leaves and drizzle with aged balsamic vinaigrette or another low-cal dressing of your choice. Season with Himalayan sea salt and freshly ground pepper and serve. You can also make the salad in one bowl and chill in the refrigerator for an hour for an extra crisp and refreshing meal.