Spring Asparagus Salad is a salad that comes together quickly with a fresh taste, fresh vegetables, and a zing in the vinaigrette, which makes someone think it is perfect for a side dish.
Tangy Asparagus Salad
Fresh asparagus salad is one of my favorite spring salads. It has a light and flavorful crunch and is drizzled with a tangy lemon avocado vinaigrette dressing.
Spring is on its way! I am getting ready with my Asparagus Salad with Tangy Avocado Lemon Vinaigrette.
It is beautiful, fresh, healthy, and vibrant. My spring salad has simple, fresh ingredients, such as asparagus, cucumbers, and chili peppers.
The salad is drizzled with a fantastic 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 welcome. 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 English 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
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for 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.
TIPS AND TIDBITS TO MAKE THE BEST SPRING ASPARAGUS SALAD
Vegetables. Make sure all the fresh vegetables are cut the same size as the canned vegetables. If you have trouble finding the small shoepeg corn, any small white corn will be fine.
Dressing. The dressing can be adjusted to your liking. Add a little more sugar or less vinegar. Make sure they are equally balanced ratio to give the magic tanginess. A rule of thumb is 1 part sugar and 1 part vinegar or 2 parts sugar and 1 part vinegar. Truvia may be substituted in place of sugar, and it works well.
Marinating. The salad needs to be marinated for at least 2 hours and up to 24 hours before serving.
Storing leftovers. Leftovers should be kept in the refrigerator covered. It will keep up to 3-4 days. Stir it before serving again. After a few days, the vegetables will have soaked up the dressing, and the vegetables will not have the crunch as previously.
WHAT YOU NEED TO PREPARE SPRING ASPARAGUS SALAD
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
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
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.
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 at room temperature.
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 at room temperature.
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