Prep time: 20 minutes
Cook time: 5 minutes
Yield: 4 servings
Serving size: ¼ of recipe
8 cups baby spinach
1 cup shelled edamame
1 avocado, [peeled|https://www.skinnymom.com/how-to-open-and-peel-an-avocado] and sliced
12 asparagus spears, cut into 1-inch pieces
1 small cucumber, diced or shaved into ribbons
1 green bell pepper, thinly sliced
!Lemon Powerhouse Dressing:
3 tablespoons extra virgin olive oil
juice from ½ a lemon (about 1 tablespoon)
1 teaspoon lemon zest
black pepper, to taste
Prepare the asparagus by bringing a pot of water to a boil. Drop the asparagus pieces in the boiling water for 2-3 minutes, then drain and submerge in a bowl of ice water to stop cooking, then drain.
Assemble each salad plate by layering 2 cups of spinach, ¼ cup edamame, ¼ of the avocado slices, asparagus pieces, cucumber, and green bell pepper slices.
In a small mixing bowl, whisk together the dressing ingredients, and drizzle a tablespoon on each salad.
Per Serving: (¼ of recipe)
Calories from fat: 172
Saturated Fat: 3g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.