Asparagus, avocado and cherry tomato salad
This Asparagus, Avocado, and Cherry Tomato Salad features vibrant spinach, roasted asparagus, creamy avocado, and crunchy walnuts, all dressed in a tangy lemon vinaigrette. Perfect as a light lunch or a side dish, it's fresh, nutritious, and easy to prepare.
Cook time 0 min
Prep time 20 min
Ingredients:
2 cups spinach1.50 cups cherry tomatoes
3/4 lb asparagus
1/3 cup walnuts
1 avocado
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chives
If you're looking for a fresh, nutritious, and delicious salad, this Asparagus, Avocado, and Cherry Tomato Salad is a must-try. It combines vibrant vegetables, creamy avocado, and crunchy walnuts, all topped with a tangy lemon dressing. Perfect as a light lunch or a side dish to your favorite meal, this salad is both satisfying and easy to prepare.
Instructions:
- Trim the woody ends of the asparagus and cut them into 1-2 inch pieces.
- Bring a pot of water to a boil. Add the asparagus and blanch for 2-3 minutes, until they turn bright green and just tender.
- Remove the asparagus and immediately transfer them to a bowl of ice water to halt the cooking process. After a few minutes, drain and set aside.
- Rinse the spinach thoroughly under cold water and pat dry with a clean towel or use a salad spinner. Place in a large salad bowl.
- Rinse the cherry tomatoes and cut them in half. Add to the salad bowl with the spinach.
- If desired, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are fragrant and lightly browned. Allow to cool slightly, then chop coarsely. Add to the salad bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into bite-sized pieces and add to the salad bowl.
- In a small bowl, whisk together the lemon juice and olive oil until well combined. Season with salt and pepper to taste.
- Add the blanched asparagus pieces to the salad bowl.
- Drizzle the lemon and olive oil dressing over the salad.
- Toss gently to combine, ensuring the dressing evenly coats all the ingredients.
- Sprinkle the finely chopped chives over the top of the salad for a burst of flavor.
- Serve immediately to enjoy the fresh, vibrant flavors of your salad.
This Asparagus, Avocado, and Cherry Tomato Salad is a fantastic option for those who want a simple yet flavorful dish. The combination of fresh ingredients, healthy fats, and a zesty dressing makes it both nutritious and satisfying. Enjoy it as a standalone dish or pair it with your favorite protein for a complete meal.
Asparagus, avocado and cherry tomato salad FAQ:
Blanch the asparagus for 2-3 minutes until it turns bright green and is just tender. It should retain a slight crispness; overcooking can make it mushy.
Yes, you can prepare the components in advance. Store the blanched asparagus, chopped tomatoes, nuts, and dressing separately in airtight containers in the fridge, and assemble just before serving to maintain freshness.
You can substitute walnuts with other nuts like pecans or almonds, or seeds such as sunflower seeds for a nut-free option, depending on your taste preferences and dietary needs.
A medium-sized skillet works well for toasting walnuts. Ensure to use a dry skillet on medium heat and stir frequently to prevent burning.
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown, so it's best to add it fresh if you're planning to save leftovers.
Tips:
- For the best flavor, use fresh and ripe vegetables.
- Feel free to roast or grill the asparagus for added depth in flavor.
- To keep the avocado from browning, cut and add it to the salad just before serving.
- Lightly toast the walnuts in a skillet for extra crunch and a deeper flavor.
- Experiment with herbs and spices; basil and mint can be great additions.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 7g
Carbohydrates 14g
Fiber 8g
Sugar 4.39g
Fat 24g
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