Asparagus and Avocado Salad

with marinated lamb skewers
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Asparagus and Avocado Salad
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories230 kcal(11 %)
Protein23 g(23 %)
Fat13.6 g(12 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
For the lamb
4
Fillets (each about 100 grams, grass-fed lamb)
1
1
2 tablespoons
For the salad
400 grams
white Asparagus
2
100 grams
2 tablespoons
1 pinch
2 tablespoons

Preparation steps

1.

For the lamb: Thaw meat. Peel garlic and chop finely. Rinse lime, pat dry and grate zest. Combine oil with garlic and lime zest, cut fillets into small pieces. Coat meat with marinade and rerfigerate, covered, for about 1-2 hours.

2.

For the salad: Peel asparagus and cut off woody ends. Cut asparagus diagonally into thin slices. Halve and pit avocados, peel and slice. Squeeze lime juice and drizzle avocados with 1-2 teaspoons of lime juice. Rinse and quarter tomatoes. Rinse and spin dry romaine lettuce, tear into bite-sized pieces.

3.

Whisk vinegar with remaining olive oil and lime juice, season with salt, pepper and sugar. Combine romaine lettuce and tomatoes and toss with the marinade.

4.

Heat dry pan. Cook lamb skewers for about 5-6 minutes, turning. Season with salt and pepper. Add asparagus to the pan and saute briefly. Mix all salad ingredients and serve salad with the skewers.