If you're looking for a refreshing and nutrient-packed keto vegetarian recipe, this asparagus avocado salad with cucumber is a great choice! This salad is packed with healthy fats, fiber, and vitamins, and is perfect for a light lunch or dinner. Plus, it's quick and easy to make, so you can enjoy a healthy meal in no time.
This is my favorite version of a green salad for summer, especially when asparagus is in season.
This asparagus avocado salad with cucumber has a fresh and vibrant flavor, with a combination of earthy and creamy flavors from the asparagus and avocado, and a crisp and refreshing taste from the cucumber.
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CARBS IN ASPARAGUS
Asparagus is a low-carb vegetable and is a great choice for those following a keto or low-carb diet. One cup (134 grams) of cooked asparagus contains approximately:
- 5g total carbs
- 3g net carbs (total carbs minus fiber)
Asparagus is also a great source of fiber, with about 2.8 grams of fiber per cup, which can help keep you feeling full and satisfied. Plus, it's packed with nutrients, including vitamins A, C, and K, folate, and potassium, making it a great addition to any healthy diet.
INGREDIENTS
For this low carb green salad we have selected a range of low carb green vegetables. You can tweak this salad to your own taste or add a splash of colour with tomatoes or red bell peppers.
The main vegetables for this salad are:
- Asparagus - When added to a salad, asparagus can add a subtle earthy flavor and a slightly crunchy texture that complements the other ingredients.
- Romaine lettuce - this can be substituted with spinach or arugula
- Avocado - no low carb recipe is without avocado! It adds a creamy rich taste and helps to keep you feeling full, as well as being high in fiber.
- Cucumber - Adds a refreshing taste and a crunchy texture and a fresh, slightly sweet flavor. A good source of fiber, vitamins C and K, and potassium.
The salad dressing is a simple mustard and lemon dressing but try this tasty asparagus salad with a blue cheese dressing or our homemade salad cream.
STORAGE
Many salads are best served fresh and this is one of them. There is no need to marinade any vegetables. The asparagus is cooked and could be make ahead by either steaming or grilling.
If you do have any leftovers, keep the asparagus avocado salad in the fridge in an air tight container but the avocado may brown. Sprinkle lime or lemon juice over the slices to help preserve them.
SERVING SUGGESTIONS
An asparagus avocado salad can be a refreshing and healthy dish, and there are many options for what to serve with it. Here are a few ideas:
- Grilled Chicken: Grilled chicken is a perfect addition to any salad, including an asparagus avocado salad. The protein in the chicken will help make the salad more filling and satisfying.
- Grilled Shrimp: Grilled shrimp is another excellent protein option to serve with an asparagus avocado salad. The flavors of the shrimp and salad will complement each other well.
- Soup: If you're serving the salad as a light lunch or dinner, you might want to consider serving it with a soup, such as tomato or vegetable soup, to make the meal more substantial.
- Grilled Fish: Grilled fish, such as salmon or tilapia, can be a healthy and flavorful addition to an asparagus avocado salad. The fish will add some healthy fats and omega-3s to the dish.
- Cheese: A hearty cheese such as goats cheese, grilled halloumi or feta cheese would go well with the flavors of this salad.
- Eggs - Hard boiled eggs make a great protein source that go well with all the ingredients in this salad.
MORE KETO SALAD RECIPES
There's nothing more refreshing than a salad packed with flavor and color. Try these other low carb salad recipes for summer:
Asparagus Avocado Salad
Ingredients
- 1 bunch asparagus trimmed
- 1 medium romaine lettuce sliced
- 1 medium English cucumber peeled and sliced
- 1 ripe avocado sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Blanch the asparagus in boiling salted water for 2-3 minutes, until the asparagus is just tender but still has a slight crunch. Drain the asparagus and transfer it to a bowl of ice water to stop the cooking process.
- To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
- Once the asparagus is cool, drain it and pat it dry with a paper towel.
- In a large mixing bowl, combine the blanched asparagus, sliced cucumber, and diced avocado.
- Pour the dressing over the salad and toss gently to combine.
- Serve the asparagus avocado and cucumber salad immediately, or cover and refrigerate until ready to serve.
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