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.
180gasparagus (1 bunch)trimmed and cut into 2-inch pieces
2ripe avocadosdiced
1cupcherry tomatoeshalved
1/4cupred onionfinely chopped
Optional:
1/4cupfeta cheese crumbled
For the dressing:
2tbspolive oil
juice of 1 lemonor to taste
saltto taste
black pepperto 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!
Keyword easy, spring, vegetarian
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