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Creamy Avocado and Asparagus Salad
A refreshing salad that combines tender asparagus and creamy avocado, perfect for a light lunch or a delightful side dish.
Ingredients
- Asparagus, 200g, trimmed and cut into 2-inch pieces
- Avocado, 1 whole, diced
- Cherry tomatoes, 100g, halved
- Red onion, 1 small, thinly sliced
- Lemon, 1 whole, juiced
Seasoning
- Salt, 1 teaspoon, to taste
- Black pepper, 1/2 teaspoon, ground
- Olive oil, 2 tablespoons, for dressing
Instructions
Bring a pot of salted water to a boil and blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp.
Drain the asparagus and immediately transfer to an ice bath to stop cooking; let cool for 5 minutes.
In a large mixing bowl, combine the blanched asparagus, diced avocado, halved cherry tomatoes, and sliced red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and gently toss to combine all ingredients without mashing the avocado.
Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
Chef Tips
For added flavor, try incorporating crumbled feta cheese or toasted nuts.
Ensure that the avocado is ripe for the best creaminess.
This salad pairs wonderfully with grilled chicken or fish.