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Asparagus, Strawberry And Avocado Salad

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Ingredients

4 spears green asparagus
1 cup (250 ml/150 g) strawberries
ripe avocado
1 oz (30 g) smoked turkey breast
3 tbsp (45 ml/40 g) buttermilk
3 tbsp (45 ml/40 g) low-fat sour cream Pinch grated lemon zest
2 tsp (10 ml) lemon juice
5 fresh basil leaves
Salt
Liquid sweetener

Details

Serves: 2


Method

Remove the tough end of each asparagus spear. Cook in lightly salted boiling water for 3 min­utes. Remove and immerse immediately in ice water. Drain on a paper towel.


Halve or quarter the strawberries, depending on their size. Remove the pit of the avocado, then peel and dice the flesh. Slice the asparagus spears diagonally and julienne the turkey meat. Arrange the asparagus, strawberries, avocado and turkey on two plates. Finely chop the basil.


Combine buttermilk and sour cream in a small bowl. Add the lemon zest, lemon juice and basil. Season with a pinch of salt and a dash of sweetener. Drizzle over the salad plates.

TIP:- Next to olives, avocados are the fattiest fruit, but they provide the nutritious unsaturated fatty acids we usually don't get enough of.

Per serving:- approx. 167 calories 6 g protein, 12 g fat, 13 g carbohydrates

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