Asparagus & Avocado Salad

by Country Spoon

Freshly springy in every bite, this salad is simple but will keep all your tastes satisfied.  Creamy avocado with fresh asparagus and grape tomatoes make for a perfect palate of deliciousness. Happy spring…. finally!

Asparagus & Avocado Salad:

1 lb. delicate asparagus – lightly steamed

1 just ripe avocado – pitted and cubed

1  1/2 c. grape tomatoes – halved

1/2 lemon – juiced

1 T. good olive oil

1/4 t. sea salt

1/4 t. freshly cracked black pepper

Remove any thick stems of asparagus.  A trick a friend of mine taught me is to hold a spear of asparagus on either end and bend – the asparagus will snap off just above the woody part.  Steam asparagus for about 5 minutes.  Immediately submerge in ice water to chill – this helps to retain the bright green color and to stop the cooking.  Slice asparagus spears in half and place in a large bowl followed by cubed avocado and grape tomatoes.  Add the juice of half a lemon and drizzle with 1 T. olive oil.  I like to use basil infused olive oil for this… Sprinkle with salt and black pepper and toss to coat.  Serve immediately.

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