Asparagus Avocado Salad

slices of avocado, cucumber and asparagus on a plate

Course: Salad

Cuisine: Low Carb, Vegetarian

Keyword: Asparagus recipes

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 99kcal

Author: Angela Coleby

This refreshing and healthy salad combines tender blanched asparagus, creamy avocado, and crunchy cucumber slices.

Print Recipe

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.

Notes

Makes 4 servings as a side salad. 2 servings for a main salad with additional ingredients.

Note: You can also add other ingredients to this salad, such as cherry tomatoes, red onion, or crumbled feta cheese. Feel free to adjust the seasoning to your taste.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition