Recipe: Asparagus and Avocado Salad

Be sure to use fresh herbs in this zesty recipe. This recipe is a great to complement to grilled meats and goes well with al fresco meals at the back yard picnic table under a shady tree in summer.


2 bunches of asparagus, remove the thick ends, cut into one-inch pieces
2 avocados, peel, pit, and dice
3 tablespoons olive oil
1 lemon, (retain the zest and juice - discard pulp and rind)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
1 tablespoon white wine vinegar
1/2 tablespoon balsamic vinegar
1 teaspoon sugar
black pepper to taste


In a large pot, bring enough water to cover chopped asparagus to a boil. Dump in asparagus and continue to cook until asparagus is slightly tender (3 or 4 minutes). It should turn a bright green. Pour pot's contents into a strainer and then rinse the asparagus with cold water.

Now combine asparagus with lemon juice, lemon zest and the avocados and toss. In a separate bowl add oil, vinegar, sugar, and spices and mix vigorously together. Then pour over the asparagus, toss again. Asparagus and Avocado Salad can then be served immediately, or chilled for later consumption.

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