ASPARAGUS AVOCADO SALAD
Um guys, this is really good. Like so good I'm going to turn into that asparagus dude on Veggie Tales due to eating it three days in a row. And I kind of can't stand that show, but it would be worth it just to keep eating this asparagus avocado salad.
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a skillet over medium high heat.
- Add olive oil and asparagus and sprinkle with salt and pepper.
- Cook until tender, moving occasionally, about 3 minutes.
- In a small dish, whisk together the dressing.
- In a dish toss everything, including the dressing together and serve warm or room temperature.
Nutrition Facts : ServingSize 1 g, Calories 202 kcal, Carbohydrate 5 g, Protein 9 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 451 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g
RADISH, AVOCADO AND ASPARAGUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
ASPARAGUS AND AVOCADO SALAD
Provided by Jim Lahey
Categories Salad Appetizer Side Vegetarian Mint Asparagus Avocado Spring Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
- 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.
ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD
This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!
Provided by Cherbear64
Categories Vegetable
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
- Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
- Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
- Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.
AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD
Steps:
- In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
- Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.
ASPARAGUS AVOCADO MEDLEY EVONNE STYLE
A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.
Provided by evonnecpa
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 12.7 g, Fat 11.7 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 129.1 mg, Sugar 4.5 g
ASPARAGUS AVOCADO TOMATO SALAD
Make and share this Asparagus Avocado Tomato Salad recipe from Food.com.
Provided by MissyMid-West
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy.
- Chop tomatoes & chop Avocado's Add all above to a large bowl.
- Pour over Italian or Greek Vinaigrette salad dressing.
- Add salt pepper to taste*If you like garlic add some fresh pressed.
- it is always great!
- Toss and stick in the fridge for an hour.
- Ready to serve!
- Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter.
- ~ENJOY~.
Nutrition Facts : Calories 228.2, Fat 21.4, SaturatedFat 3.7, Sodium 17.8, Carbohydrate 9.4, Fiber 4.8, Sugar 3.4, Protein 3.3
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