Asparagus Avocado Salad

5 from 3 votes

5-ingredient Asparagus Avocado Salad combines crisp asparagus and creamy avocado with lime and fresh mint in a delightful combination of flavors and textures.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American, Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 271kcal

Author: Amy Katz

Ingredients

1 bunch asparagus (about 1 to 1¼ pounds)
1 avocado cubed
1 Tablespoon extra virgin olive oil
2 Tablespoons lime juice
salt and pepper to taste
fresh mint leaves torn or chopped

US Customary - Metric

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 olive oil and lime juice. 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

Notes

This recipe makes two servings as a starter salad and four servings as a side dish.

While best enjoyed right away, leftovers can be refrigerated in an airtight container for a day or two.

Nutrition