Asparagus and Avocado Salad

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

Suggestions


Indulge in the vibrant flavors and refreshing textures of the Asparagus and Avocado Salad, a dish that beautifully embodies the essence of wholesome, plant-based cuisine. Perfect for those seeking a healthy yet satisfying side dish, this salad is not only vegetarian but also vegan, gluten-free, and dairy-free, making it a delightful option for a wide range of dietary preferences.

What sets this salad apart is its stunning presentation and the balance of flavors. The delicate asparagus, shaved to perfection, offers a tender crunch that pairs harmoniously with the creamy, rich avocado. Each bite is elevated by the freshness of chopped mint leaves and the zesty burst of lime juice, creating a refreshing experience that is sure to please your palate. A drizzle of extra-virgin olive oil adds a luxurious touch, while a pinch of sea salt enhances the natural flavors of the ingredients.

Ready in just 45 minutes and ideal for serving four, this dish is perfect for entertaining or as a simple weeknight treat. Whether enjoyed as a starter, a light snack, or as part of a larger meal, the Asparagus and Avocado Salad is truly a culinary celebration of nature’s bounty. Delight your guests or simply treat yourself to the goodness of fresh produce, and savor the nutritional benefits packed into every serving!

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%
Magnesium:18.28mg
4.57%
Vitamin B2:0.08mg
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