The Asparagus and Avocado Salad is a vibrant and refreshing dish that brings together the earthy flavors of asparagus with the creamy richness of avocado. Accented by juicy cherry tomatoes and a zesty lemon-olive oil dressing, this salad is a symphony of textures and flavors. Optional crumbled feta adds a tangy twist, making it a versatile side dish or a light main course. Perfect for a quick lunch or as part of a more elaborate dinner, it's a nutritious and delicious option for any occasion.
How to prepare Asparagus and Avocado Salad
Ingredients:
- 1 bunch of asparagus (about 180 g), trimmed and cut into 2-inch pieces
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender but still crisp. Drain and immediately plunge into ice water to stop the cooking process.
- Prepare the Avocado: Dice the avocados and place them in a large mixing bowl.
- Assemble the Salad: Add the blanched asparagus, cherry tomatoes, and red onion to the bowl with the avocado.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss to combine.
- Add Cheese: If using, sprinkle the crumbled feta cheese over the salad.
- Garnish and Serve: Garnish with fresh basil leaves if desired. Serve immediately or chill for about 30 minutes to allow the flavors to meld.
- Dobar tek!
How to Serve and Pair:
Serving Suggestions: The Asparagus and Avocado Salad is a light, refreshing dish perfect for a spring or summer meal. It can be served as a standalone dish for a healthy lunch or as a side to complement grilled meats or seafood. It's also a great addition to picnics and potlucks.
Pairing: This salad pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which can complement the freshness of the vegetables and the creaminess of the avocado. For non-alcoholic options, a chilled glass of sparkling water with a slice of lemon or an iced green tea would be a perfect match.
Dietary Information:
- Vegetarian and Gluten-Free: This recipe is naturally vegetarian and gluten-free, making it suitable for a variety of dietary preferences.
- Vegan and Dairy-Free Options: To make this salad vegan and dairy-free, simply omit the feta cheese or replace it with a vegan cheese alternative.
- Healthy and Nutritious: This salad is packed with vitamins and nutrients from the fresh vegetables and healthy fats from the avocado and olive oil.
Make-Ahead Tips:
- Asparagus Preparation: The asparagus can be blanched ahead of time and stored in the refrigerator. Just make sure to keep it in an airtight container to maintain its crispness.
- Salad Assembly: You can assemble the salad without the dressing and store it in the fridge for a few hours before serving. This is particularly helpful if you're planning to serve it at an event or as part of a meal prep.
- Dressing: The olive oil and lemon juice dressing can be prepared in advance and stored separately. Dress the salad right before serving to keep the ingredients fresh and prevent the avocado from browning.
- Avocado Tips: To prevent the diced avocado from browning, add it to the salad just before serving or toss it in a bit of lemon juice.
Green Dream: Asparagus and Avocado Salad Delight
Asparagus and Avocado Salad
Ingredients
For the salad:
- 180 g asparagus (1 bunch) trimmed and cut into 2-inch pieces
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
Optional:
- 1/4 cup feta cheese crumbled
For the dressing:
- 2 tbsp olive oil
- juice of 1 lemon or to taste
- salt to taste
- black pepper to taste
Optional:
- Fresh basil leaves for garnish
Instructions
- Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender but still crisp. Drain and immediately plunge into ice water to stop the cooking process.
- Prepare the Avocado: Dice the avocados and place them in a large mixing bowl.
- Assemble the Salad: Add the blanched asparagus, cherry tomatoes, and red onion to the bowl with the avocado.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss to combine.
- Add Cheese: If using, sprinkle the crumbled feta cheese over the salad.
- Garnish and Serve: Garnish with fresh basil leaves if desired. Serve immediately or chill for about 30 minutes to allow the flavors to meld.
- Dobar tek!
Leave a Reply
You must be logged in to post a comment.