Asparagus avocado salad combines crisp asparagus and creamy avocado with lime and fresh mint for a delicious mix of flavors and textures. It's quick to make in about 15 minutes with just 5 ingredients, and it's one of my favorite vegan asparagus recipes.
This lettuce-free salad starts with quickly blanched asparagus, using the same method as in chilled marinated asparagus. Then the spears are sliced into bite-size pieces, combined with avocado cubes, and tossed with olive oil, fresh lime juice, and fresh mint leaves.
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made this salad. It was excellent. Great way to enjoy asparagus
- Derrick
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make asparagus avocado salad
- Discard the tough ends of the asparagus. Then quickly cook the spears in a pot of boiling water for 1 to 2 minutes, until they are bright green, using the same method as for blanching green beans. If they turn brownish gray while cooking, they've been in the water too long.
- Quickly remove the asparagus from the hot water and transfer it to an ice bath to stop the cooking process.
- After patting the spears dry, cut them into bite-size pieces. I like to cut them diagonally on the bias.
- Add the asparagus to a salad bowl along with the cubed avocado. Toss with the olive oil, lime juice, salt, pepper, and fresh mint leaves and enjoy.
Amy's tip
Have a bowl of ice water ready so you can quickly transfer the asparagus from the boiling water and stop the cooking process. There's nothing worse than overcooked asparagus, except maybe overcooked pasta.
Have extra mint on hand? Try my Mediterranean black-eyed pea salad or lemony cucumber orzo salad next.
For another asparagus option, check out my asparagus white bean salad with lemon pesto dressing.
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Love and Veggies,
Amy
📋 Recipe
Asparagus Avocado Salad with Lime and Mint
Ingredients
- 1 bunch asparagus , (about 1 to 1¼ pounds)
- 1 avocado, cubed
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- fresh mint leaves, torn or chopped
Instructions
- Wash the asparagus and remove any tough stalks. In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook just a few minutes until tender and bright green. Drain and plunge in a bowl of ice water to stop the asparagus from cooking.1 bunch asparagus
- Drain the asparagus once it's cool and pat dry. Cut into bite-size pieces.
- Place the asparagus pieces in a salad bowl. Add the avocado.1 avocado
- Drizzle the salad with the lime juice and olive oil. Add salt and pepper to taste.1 Tablespoon extra virgin olive oil, 2 Tablespoons lime juice, salt and pepper
- Gently toss the salad.
- Add the mint leaves and serve.fresh mint leaves
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Notes
Nutrition
Nutritional information is an estimation only.
Linda says
Great recipe. The crunch of the asparagus and the creaminess of the avocado are a perfect marriage of two of my favorite foods. I had a half bunch of very thin asparagus and some avocados that had to be eaten today. I added lemon juice instead of lime juice because that's what I had. I added balsamic vinaigrette, mostly because I rarely use that dressing and wanted to give it a go. I enjoyed my salad, and, next time, I'll stick to the olive oil and lime juice in the recipe.
Amy Katz says
So glad you enjoyed it, Linda!
Vicki says
Hi Amy,
What an interesting coincidence that your Asparagus Avocado salad recipe arrived today, just as I sat down at the computer to search for a recipe that could use the fresh asparagus and avocado I have on hand. Instead of the mint, I tried some fresh marjoram from my garden. What a lovely, light, and delicious meal! Thank you for sharing.
Amy Katz says
Hi Vicki! I'm so happy to hear this! I love that the marjoram worked so well with the asparagus and avocado.
Derrick says
made this salad. It was excellent. Great way to enjoy asparagus
jen czaharyn says
Can the asparagus avocado salad be made ahead for later use.
Amy says
Hi Jen, Yes, it can! I've made it a day ahead, and it was delicious the next day.