Green Lettuce Leaves with Avocado, Asparagus, and Green Beans
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
To keep the asparagus vibrant and crunchy, it must be placed in cold water after boiling.
Ingredients
- Avocado - 1.1 oz
- Asparagus - 0.7 oz
- Kenyan Beans - 0.7 oz
- Edamame Beans - 0.4 oz
- Zucchini - 0.7 oz
- Cucumbers - 0.4 oz
- Green Apples - 0.4 oz
- Arugula - 0.7 oz
- Corn Lettuce - 0.4 oz
- Olive Oil - 1 fl oz
- Lemon Juice - 0 fl oz
- Apple juice - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Dill - 1 sprig
Step by Step guide
Step 1
Dip the tips of the asparagus in boiling water for 1-2 minutes, then rinse in a colander under cold water. Cut the zucchini into rounds and steam until slightly tender, ensuring the vegetable does not become too soft, then cool. Boil the edamame beans in boiling water for 1 minute, then cool as well.
Step 2
Mix all the ingredients for the dressing – oil, apple juice, lemon juice, salt, and pepper. Slice the cucumber into rounds. Cut the apple into thin strips without peeling. Dice the avocado into medium-sized cubes. Cut the Kenyan beans lengthwise.
Step 3
Combine all the salad ingredients, garnish with a sprig of dill, and drizzle with the dressing.
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