Five-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.
But other times when I really want to enjoy the earthy, grassy flavor of this seasonal vegetable, I quickly blanch it, then enjoy it cold in dishes like marinated asparagus. It's also the basis for this simple, yet flavorful, Asparagus Avocado Salad.
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.
- Olive oil
- Lime juice (or substitute lemon juice)
- Salt and pepper
- Fresh mint leaves
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- Discard the tough ends then blanch the asparagus spears in a pot of boiling water for a minute or two until they are bright green. (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 the avocado. Toss them together with the olive oil, lime juice, salt and pepper, and fresh mint leaves.
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).
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This 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.
While best enjoyed right away, leftovers can be covered and refrigerated for a day or two.
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 easy salad recipes
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If you love this recipe, please give it 5 stars! ★★★★★
Asparagus Avocado Salad
- 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
- 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.
Nutritional information is an estimation only.
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