Avocado Asparagus Salad recipe
It’s worth waiting to prepare this salad until asparagus is in season. Their sweet, earthy flavors is unmatched by frozen or canned asparagus.
Ingredients:
2 pounds fresh asparagus, ends trimmed
2 medium avocados, peeled, pitted, diced
1 lemon, juiced
1 teaspoon grated lemon zest
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon sugar
Salt and black pepper, to taste
2 tablespoons minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh mint
Directions:
1) Bring a medium pot of water to a boil; add asparagus and cook until color just turns bright green, about 2 minutes. Rinse quickly under cold water, drain, and set aside.
2) Combine avocados and lemon juice in a medium bowl. Add reserved asparagus and zest; toss gently.
3) In a small bowl, whisk together oil, vinegars, sugar, salt, and pepper. Stir in parsley, cilantro, and mint. Pour dressing over avocado mixture; toss gently and serve.
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Reviews and Comments:
I doubled the dressing recipe then added bowtie noodles and turned this into a delicious pasta salad. After chilling it for an hour, it was terrific! (I also added a bit of garlic and about 1/2 tablespoon of red pepper flakes for a little kick.)
Just finished wolfing down this delicious salad. I did not have all the ingredients and added red onion as well. SO good.
Very good, even without the cilantro and mint.
This salad was so delicious and really quick and easy to prepare. I will be making this salad all summer, thanks for the great recipe!