Starburst Salad – from Tina MacDonald

Serves 2

24-28 thin spears asparagus (about ¾ pound)
1 avocado
1 sweet red pepper
2 tbsp. Italian or vinaigrette dressing
Red leaf or butter lettuce

Steam asparagus spears until bright green, but still somewhat crisp. Chill in running cold water. Slice red pepper into thin strips, cutting off the curved bits at the end at the end of each slice, to make thin straight strips. Finely chop the curved pieces taken from the ends of the pepper strips.

Peel avocado, cut in half and remove stone. Slice each avocado half into six lengthways wedges. Arrange lettuce leaves on two plates. Place a pinwheel of asparagus spears on lettuce, alternating with red pepper strips. Centre the six avocado slices on top of asparagus and red pepper, centre a small mound of finely chopped red pepper on top of avocado. Drizzle each salad with 1 tbsp. Italian or other vinaigrette dressing.

Total calories: 500 Total carbohydrates: 29.4
Per serving: Calories: 250 Carbohydrates: 14.7