To blanch the asparagus, bring a medium-sized pot of water to a boil. Add asparagus and cook for 3 minutes. In a large bowl, combine cold water and ice. When asparagus is done, place asparagus in cold water. Drain water and cut into 1-inch pieces.
Assemble plates with 1 cup spinach, 1/4 cup edamame, 1/4 of the avocado, 4-5 asparagus pieces, 1/4 of the cucumber and 1/4 of the green pepper slices.
In a small bowl, whisk the oil with the lemon juice, lemon zest and salt and pepper.
Drizzle 1 heaping Tbsp of dressing on each serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

Serves: 4

Measurement Per Serving: see step #2


8 cups baby spinach
1 cup shelled edamame
2 avocados, shelled
12 asparagus spears, cut into 1-inch pieces
1 small cucumber, shaved into ribbons or diced
2 green bell peppers, julienned
Lemon Powerhouse Dressing:
3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp finely grated lemon zest
freshly ground pepper to taste

Nutrition Information


Per Serving: (1/4 salad)

Calories: 214

Calories from fat: 119

Fat: 13g

Saturated fat: 2g

Cholesterol: 0mg

Sodium: 99mg

Carbohydrates: 19g

Fiber: 11g

Sugar: 2g

Protein: 11g

Vitamin A: 12%

Vitamin C: 30%


Iron: 8%

WWP+: 8

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