Asparagus Salad with Papaya Salsa
Author: Jan Tilley
Ingredients
- 32 fresh asparagus spears
- ¼ cup thinly sliced purple onion
- 1 teaspoon minced fresh garlic
- ¼ cup fresh lime juice
- 2 tablespoons canola oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 ripe papayas, peeled and chopped
- 6 cups romaine lettuce
Instructions
- Snap off tough ends of asparagus; cook in boiling water to cover 3 minutes or until crisp-tender. Plunge into ice water to stop cooking process; drain and set aside.
- Whisk together onion and next 6 ingredients. Add papaya; toss gently.
- Arrange asparagus spears, lettuce leaves, and salsa evenly on individual serving plates.
Notes
Makes 4 servings
Nutrition Information
220 calories, 7 grams fat, 0 mg cholesterol, 320 mg sodium,
36 grams carbohydrate, 8 grams fiber, 9 grams protein
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