Asparagus and Avocado Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
14%
Asparagus and Avocado Salad
45 min.
4
148kcal

Suggestions


Welcome to the vibrant world of fresh flavors with our delightful Asparagus and Avocado Salad! This dish is not only visually stunning, but it is also a nutritious powerhouse that caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. Whether you're looking for a refreshing side dish for your dinner party, an elegant antipasti starter, or a light snack, this salad promises to excite your taste buds without compromising your health goals.

The star of this recipe is the asparagus, shaved to perfection which elevates its tender texture and enhances its natural green flavor. Paired with creamy avocado, this combination creates a wonderful contrast that's satisfying yet light. As if that weren’t enough, the aromatic fresh mint brings a burst of freshness, while a splash of lime juice and a drizzle of extra-virgin olive oil round out the dish, making every bite a lovely experience of flavor and aroma.

Ready in just 45 minutes, this salad is an effortless addition to any spread, celebrated not only for its fantastic taste but also for its visual appeal. Serve it at your next gathering, and watch as it becomes the center of attention, sparking conversations and compliments alike. So, gather your ingredients, and let’s dive into making this delightful Asparagus and Avocado Salad that’s sure to impress!

Ingredients

  •  avocado pitted peeled halved
  • 16  mint leaves fresh chopped
  • 0.5  lime 
  • tablespoons olive oil extra virgin extra-virgin
  • pinch sea salt per serving fine

Equipment

  • peeler

Directions

  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.
  3. Cut each avocado half into 4 sections and place 2 wedges on each salad.
  4. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.
  5. Reprinted from My Pizza by Jim Lahey with Rick Flaste. Copyright © 201
  6. Photos copyright © 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc. JIM LAHEY studied sculpture before learning the art of bread baking from bakers in Italy. In New York City, he opened the Sullivan Street
  7. Bakery in 1994 and Co., a pizza restaurant, in 200
  8. Sullivan Street
  9. Bakery was named one of the Top 10 Best Bread

Nutrition Facts

Calories148kcal
Protein3.08%
Fat82.33%
Carbs14.59%

Properties

Glycemic Index
18
Glycemic Load
0.57
Inflammation Score
-4
Nutrition Score
5.7304347481417%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
1.24mg
Hesperetin
4.01mg
Naringenin
0.28mg
Apigenin
0.22mg
Luteolin
0.51mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:147.59kcal
7.38%
Fat:14.44g
22.22%
Saturated Fat:2.05g
12.8%
Carbohydrates:5.76g
1.92%
Net Carbohydrates:1.84g
0.67%
Sugar:0.47g
0.53%
Cholesterol:0mg
0%
Sodium:14.75mg
0.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.21g
2.43%
Fiber:3.92g
15.69%
Vitamin K:14.82µg
14.11%
Vitamin E:2.07mg
13.78%
Folate:45.93µg
11.48%
Vitamin C:8.73mg
10.59%
Potassium:275.09mg
7.86%
Vitamin B5:0.73mg
7.3%
Vitamin B6:0.14mg
6.9%
Manganese:0.12mg
5.95%
Copper:0.11mg
5.7%
Vitamin A:247.47IU
4.95%
Vitamin B3:0.96mg
4.8%
Vitamin B2:0.08mg
4.57%
Magnesium:18.28mg
4.57%
Iron:0.57mg
3.16%
Phosphorus:30.56mg
3.06%
Vitamin B1:0.04mg
2.63%
Zinc:0.38mg
2.5%
Calcium:18.59mg
1.86%
Source:Epicurious