This Asparagus and Avocado Salad is the perfect combination of fresh, vibrant flavors and creamy textures. Crisp blanched asparagus pairs beautifully with ripe, buttery avocado and juicy cherry tomatoes, while a zesty lemon dressing ties everything together. It's light, refreshing, and packed with nutrients, making it an ideal side dish or a satisfying lunch. Add crumbled feta for an extra layer of flavor, and you’ve got a salad that’s both delicious and easy to make. Perfect for spring and summer gatherings or any time you want something fresh and healthy!
Ingredients for Asparagus and Avocado Salad
- Asparagus: Crisp and tender, this fresh green veggie adds a vibrant crunch to the salad.
- Ripe avocados: Creamy and rich, they bring a buttery texture that pairs perfectly with the other ingredients.
- Cherry tomatoes: Juicy and sweet, these tomatoes add a burst of color and freshness.
- Red onion: Sharp and zesty, the red onion adds a slight kick to balance the flavors.
- Feta cheese: Salty and tangy, feta gives the salad an extra layer of flavor.
- Olive oil: Smooth and rich, it brings everything together with a light and healthy touch.
- Lemon juice: Bright and zesty, it adds a refreshing tang to the dressing.
- Salt and pepper: Essential seasonings that enhance the natural flavors of the salad.
- Fresh basil leaves (optional): A fresh, aromatic garnish that elevates the dish with a hint of herbal flavor.
Can I use frozen asparagus?
Yes, you can use frozen asparagus, but the texture may be slightly different. Make sure to thaw and drain it well before using.
How To Make Asparagus and Avocado Salad
- 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.
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.
Recipe Variations
- Grilled Asparagus Salad: Grill the asparagus instead of blanching for a smoky, charred flavor. You can also lightly grill the cherry tomatoes for added depth.
- Add Protein: Include grilled chicken, shrimp, or crispy bacon to turn this salad into a more filling meal.
- Vegan Variation: Omit the feta cheese and add toasted pine nuts or slivered almonds for a crunchy texture.
- Quinoa Asparagus Salad: Mix in cooked quinoa for added protein and texture, making the salad heartier.
- Asparagus and Citrus Salad: Swap out the lemon juice for fresh orange or grapefruit segments, giving the salad a refreshing citrus twist.
- Creamy Avocado Dressing: Instead of olive oil and lemon juice, blend one of the avocados with lemon juice, olive oil, and herbs to create a creamy dressing.
- Herb Infusion: Experiment with fresh herbs like dill, parsley, or cilantro to add a different herbal profile to the salad.
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!
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