Spring Asparagus Salad with Tangy Avocado Lemon Vinaigrette

3:40 PM

Spring Asparagus Salad with Tangy Avocado Lemon Vinaigrette is a spring salad that comes together quickly with fresh taste with fresh vegetables and zing in the vinaigrette, which makes someone think it is perfect for a side dish.  



Spring is on its way!  And I am getting ready with my Asparagus Salad with Tangy Avocado Lemon Vinaigrette.  It is beautiful, fresh, healthy, and so vibrant.


My spring salad is made with simple, fresh ingredients, asparagus, cucumbers, and chili peppers.  The salad is drizzled with an amazing avocado lemon vinaigrette.  The dressing only takes minutes to make and adds so much freshness.


The salad can be made a day before serving, and leftovers are welcomed.  The ingredients marry together and are heightened to a new level of flavor.  


Asparagus is blanched for the best texture and holds up in the vinaigrette for days.  I like to use Engish cucumbers with the skin stripped to hold up in the vinaigrette in the refrigerator.  
 



WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SPRING ASPARAGUS SALAD WITH TANGY AVOCADO LEMON VINAIGRETTE


Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions to the Spring Asparagus Salad with Tangy Avocado Lemon Vinaigrette and similar recipe ideas you can have.


Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.





WHAT YOU NEED TO MAKE SPRING ASPARAGUS SALAD WITH TANGY AVOCADO LEMON VINAIGRETTE



  • Stockpot

  • Collander

  • Large bowl

  • Fresh asparagus

  • Fresh English cucumber

  • Fresh chili peppers

  • Sesame seeds (optional)

  • Avocado

  • Avocado oil

  • Fresh lemon juice

  • Fresh garlic

  • Salt and pepper







HOW TO MAKE SPRING ASPARAGUS SALAD WITH TANGY AVOCADO LEMON VINAIGRETTE



  • Add the asparagus to a large pot with 6 cups boiling water and 1 tablespoon salt.

  • Bring water back up to boil.  Boil the asparagus for 3-5 minutes.

  • Drain in a colander and immediately place in a bowl of ice water until the asparagus is cool to the touch.

  • Drain on a kitchen towel to absorb the excess water.

  •  While the asparagus is draining on the towel, make the vinaigrette.

  • In a food processor or high speed blender, add the fresh avocado, avocado oil, lemon juice, garlic, salt, and pepper, pulse to combine.

  • Turn down the speed and drizzle the water.  Taste and adjust the seasoning with more lemon juice, salt and pepper, or water to thin out.

  • Transfer the asparagus to a large bowl.  Add the cucumbers and toss gently.  

  • Drizzle the vinaigrette over the vegetables.  Toss gently.  Add the chili peppers and sprinkle with sesame seeds if using.

  • Serve cold or room temperature.







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Kay Little
Kay Little

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