5-ingredient Asparagus Avocado Salad combines crisp asparagus and creamy avocado with lime and fresh mint in a delightful combination of flavors and textures. It's easy to make in 15 minutes and can be enjoyed as a starter or side dish.
Asparagus Avocado Salad is one of my favorite vegan asparagus recipes.
It starts with quickly blanched asparagus. I use the same method as when preparing chilled marinated asparagus. It's a great way to bring out the earthy, grassy flavor of this seasonal vegetable.
Then slice the spears into bite-size pieces, combine them with avocado cubes, and toss the mixture with olive oil, lime juice, and fresh mint. A little salt and pepper is all you need to season this refreshing lettuce-free salad.
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Why you'll love this recipe
- You only need 5 ingredients and 15 minutes to make it.
- It's a unique way to enjoy the flavors and textures of asparagus and avocado.
- It goes well with a variety of dishes.
Ingredients
- Asparagus
- Avocado
- Olive oil
- Lime juice (or substitute lemon juice)
- Salt and pepper
- Fresh mint leaves
Substitutions and variations
- Add additional vegetables like sliced red onion and quartered cherry tomatoes.
- Sprinkle some vegan parmesan cheese or feta cheese on top.
- Use lemon juice instead of lime juice and fresh basil leaves instead of mint for a different flavor profile.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
- Discard the tough ends of the asparagus. Then quickly cook the spears in a pot of boiling water for just a minute or two until they are bright green, using the same method as for blanching green beans and other vegetables. (If they turn brownish gray while cooking, they've been in the water too long.)
- Quickly remove them from the hot water and transfer them 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 them to a salad bowl along with cubed ripe avocado. Toss them together with the olive oil, lime juice, salt and pepper, and fresh mint leaves.
Amy's tip
Have a bowl of ice water ready so you can quickly transfer the asparagus spears from the boiling water to stop the cooking process. There's nothing worse than overcooked asparagus, (except maybe overcooked pasta).
Serving suggestions
This cold asparagus salad recipe makes two servings as a starter salad and four servings as a side dish. It goes well with a variety of cuisines including Mexican, Asian, and Mediterranean. It's also wonderful with other salads like Greek Vegan Potato Salad and Italian White Bean Salad.
Storing
While best enjoyed right away, leftover Asparagus Avocado Salad can be covered and refrigerated for a day or two.
Recipe FAQs
The entire spear of asparagus is edible, except for the woody ends at the bottoms. To remove them, gently bend each spear. They will naturally break off in the correct place. Discard the ends and use the remaining parts of the spears.
An avocado is ripe and ready to eat if the skin is dark and it yields to pressure when gently squeezed. If a small piece of stem is still attached, you can try to remove it. If it comes out easily and is green underneath, the avocado is ripe.
Lay an avocado on a cutting board and slice it in half lengthwise while rotating it by following the curve of the pit. Remove the knife and gently twist to separate the two halves. Insert the back of the knife blade into the pit and twist to remove it.
Cut slices horizontally and vertically in each half, then scoop out the cubes with a spoon. Or, alternately, slice each half horizontally to create quarters, then peel away the skin. Then dice each quarter into cubes.
More vegan asparagus recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Asparagus Avocado Salad
Ingredients
- 1 bunch asparagus , (about 1 to 1.25 pounds)
- 1 avocado, cubed
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice
- 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.
- 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.
- Drizzle the salad with the olive oil and lime juice. Add salt and pepper, to taste.
- Gently toss the salad.
- Add the mint leaves and serve.
Notes
Nutrition
Nutritional information is an estimation only.
Linda
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
So glad you enjoyed it, Linda!
Vicki
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. In this time of COVID when I can't get out to buy the mint, I tried some fresh marjoram from my garden. What a lovely, light, nutritious and delicious meal! Thank you for sharing.
Amy Katz
Hi Vicki! I'm so happy to hear this! I love that the marjoram worked so well with the asparagus and avocado.
Derrick
made this salad. It was excellent. Great way to enjoy asparagus
jen czaharyn
Can the asparagus avocado salad be made ahead for later use.
Amy
Hi Jen, Yes, it can! I've made it a day ahead, and it was delicious the next day.