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

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Top with parmesan shavings, then serve.