Jeff Mauro's Radish, Avocado and Asparagus Salad | The Kitchen | Food Network
Jeff dolls up his fresh spring salad with a sweet and buttery walnut dressing!
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Radish, Avocado and Asparagus Salad
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
Dressing:
1/2 cup walnuts, toasted
1 tablespoon chopped shallot
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
Salad:
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
8 ounces red radishes, cut into 1/4-inch wedges
1 lemon, halved
1 avocado, sliced into wedges
Finely chopped fresh tarragon, for garnish
Directions
To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
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Jeff Mauro's Radish, Avocado and Asparagus Salad | The Kitchen | Food Network
Keto Recipe - Asparagus, Egg, and Bacon Salad
An asparagus salad topped with bacon and eggs, then dressed with a tangy dijon vinaigrette. The dressing is easily made with pantry staples that you likely have on hand. That makes it great for whipping up any time you find great asparagus.
You can save time by making extra hard-boiled eggs or bacon when you cook them for other recipes. That way, all you have to do is blanch the asparagus and create the dressing. I like to have both in my fridge at all times.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Salad
16 ounces asparagus spears
3 ounces bacon
2 large hard-boiled eggs, chopped
Dressing
2 tablespoons avocado oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 teaspoon minced garlic
½ teaspoon crushed red pepper flakes
Salt and pepper, to taste
Nutrition Summary:
This makes a total of 2 servings of Keto Asparagus, Egg, and Bacon Salad. Each serving comes out to be 481 Calories, 39.4g Fats, 5.35g Net Carbs, and 23.05g Protein.
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