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Asparagus and Avocado Salad

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.

Source: epicurious.com

Course: Salad

Cuisine: Vegetarian

Main Ingredient: Vegetables

Yield: Serves 4

Serves:

Ingredients

  • 160 grams (4 or 5) thick asparagus spears
  • 1 avocado halved, pitted, and peeled
  • 16 fresh mint leaves chopped
  • 12 lime
  • 20 grams (about 2 tablespoons) extra-virgin olive oil
  • Pinch fine sea salt per serving

Directions

  1. Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision. 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.
  2. Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
  3. Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

Amount Per Serving (4)

  • Calories: 135
  • Protein: 2 g
  • Carbohydrate: 7 g
  • Fat: 12 g
  • Sodium: 77 mg
  • Fiber: 4 g
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