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Roasted Asparagus Salad Recipe | Myrecipes - PCOS-Friendly Recipe

Roasted Asparagus Salad Recipe | Myrecipes
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Add even more color to this beautiful salad by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 1/2 cup olive oil, divided
  • 1 1/2 tablespoons chopped fresh basil, divided
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt, divided
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 cup halved cherry tomatoes (about 1/2 pt.)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 head Bibb lettuce, torn into bite-size pieces
  • 1 avocado, sliced

Instructions

  1. Preheat oven to 425 °. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
  2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
  3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
  4. Bake asparagus at 425 ° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
  5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
  6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
  7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.
  8. Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Lemon, Asparagus, Basil.

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