Welcome Spring and the beginning of asparagus season with this delicious shaved asparagus salad with parmesan, cherry tomatoes & blended avocado dressing.
Try this for a satisfying spring lunch or for a starter at your next dinner party.
Ribboned asparagus salad with avocado dressing
Samuele Carrelli
4 starter servings or 2 light lunch servings
20 minPrep Time
20 minTotal Time
Save Recipe
Ingredients
- 800g asparagus
- 1 cucumber
- 16 cherry tomatoes
- 100g flat-leaf parsley
- 20g parmesan, freshly grated
- For the dressing
- 3 tbsp olive oil
- 3 tbsp lemon juice, freshly squeezed
- ½ ripe avocado, stone removed
- Salt and black pepper
Instructions
- Snap off the tough ends of the asparagus. Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.
- Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.
- Place the dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated.
- Top with parmesan shavings, then serve.
7.8.1.2
39
https://www.mimosafoods.com/asparagus-salad-with-avocado-dressing/