Asparagus And Avocado Salad Food

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SHRIMP, ASPARAGUS AND AVOCADO SALAD



Shrimp, Asparagus and Avocado Salad image

This shrimp, asparagus and avocado salad is utterly delicious and perfect for spring. It's a light, vibrant, creamy and healthy avocado salad. Recipe inspired by Foodie Crush's Citrus Shrimp and Avocado Salad.

Provided by Lisa Bryan

Categories     Salad

Time 20m

Number Of Ingredients 8

1 pound raw shrimp (peeled and deveined)
4 cups baby spinach
1/4 cup fresh parsley (chopped)
20 spears asparagus ((1 bunch))
1 avocado (sliced)
3 green onions (sliced)
salt and pepper (to taste)
1/2 recipe lemon vinaigrette

Steps:

  • Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
  • Add the shrimp, sliced asparagus, baby spinach, avocado and green onion to a salad bowl. Add the dressing, season with salt and pepper and toss it all together.

Nutrition Facts : Calories 233 kcal, Carbohydrate 7 g, Protein 25 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 916 mg, Fiber 4 g, ServingSize 1 serving

ASPARAGUS, AVOCADO AND SLOW-ROASTED TOMATO SALAD



Asparagus, Avocado and Slow-Roasted Tomato Salad image

This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 8

Number Of Ingredients 10

4 plum tomatoes
7 tablespoons olive oil, divided
1 tablespoon minced garlic
½ teaspoon dried thyme leaves
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
24 asparagus spears, trimmed
¼ cup thinly sliced scallions (green onions), green part only
3 tablespoons sherry vinegar
2 ripe Avocados from Mexico, halved and pitted

Steps:

  • Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
  • Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
  • In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
  • Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
  • To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.1 g, Fat 19.3 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 80 mg, Sugar 2.1 g

ASPARAGUS AVOCADO MEDLEY EVONNE STYLE



Asparagus Avocado Medley Evonne Style image

A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.

Provided by evonnecpa

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons water
8 fresh mushrooms, sliced
1 large avocado - peeled, pitted, and cubed
1 zucchini, diced
1 large tomato, seeded and chopped
1 red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
  • Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

Nutrition Facts : Calories 157.2 calories, Carbohydrate 12.7 g, Fat 11.7 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 129.1 mg, Sugar 4.5 g

ORANGE, ASPARAGUS, AND AVOCADO SALAD



Orange, Asparagus, and Avocado Salad image

This Spanish salad is bright and beautiful. The combination of oranges and tomatoes offers a nice, tangy complement to the rich avocado and asparagus flavors. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

Provided by Amy Riolo

Yield 6 Servings

Number Of Ingredients 9

fresh asparagus (trimmed) 1 bunch 1 bunch
romaine lettuce (cut into bite-size pieces) 4 oz 113 g
large orange (peeled and cut into segments) 1 1
large tomato (cut into 12 equal pieces) 1 1
avocado (pitted, peeled, and diced) 1 1
olive oil 2 tbsp 2 tbsp
red wine vinegar 1 tbsp 1 tbsp
salt 1/4 tsp 1/4 tsp
black pepper 1/4 tsp 1/4 tsp

Steps:

  • Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water. (function() { var a="",b=[ "adid=ada-foodhub-3-387136138", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1 cup Amount per serving Calories 110 Total Fat 8g Saturated Fat 1.2g Trans Fat 0g Cholesterol 0mg Sodium 60mg Total Carbohydrate 9g Dietary Fiber 4g Total Sugars 4g Protein 2g Potassium 370mg Phosphorus 45mg Choices/Exchanges 1/2 Starch, 1 Nonstarchy vegetable, 1 1/2 Fat

SHRIMP, AVOCADO & ASPARAGUS SALAD



Shrimp, Avocado & Asparagus Salad image

This is a beautiful and refreshing salad fo any occasion. This is simply yummy at it's best! Cooking with Passion, sw:)

Provided by Sherri Williams

Categories     Salads

Time 20m

Number Of Ingredients 14

1 lb shrimp, cooked & shelled
1 large avocado, sliced
1/2 lb asparagus, blanched and sliced
2 medium roma tomatoes, sliced
1 small red onion, sliced
1/4 bunch cilantro, chopped
1/4 c parmesan cheese, grated
1 pkg italian blend salad mix
VINAIGRETTE
1/3 c olive oil, extra virgin
2 Tbsp lemon juice, fresh
1/2 tsp oregano, dried
2 pinch cumin **more or less**
smoked sea salt & course black pepper to taste

Steps:

  • 1. Gently toss salad ingredients together. Drizzle with dressing and enjoy!

ASPARAGUS AND AVOCADO SALAD



Asparagus and Avocado Salad image

Provided by Jim Lahey

Categories     Salad     Appetizer     Side     Vegetarian     Mint     Asparagus     Avocado     Spring     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

160 grams (4 or 5) thick asparagus spears
1 avocado, halved, pitted, and peeled
16 fresh mint leaves, chopped
1/2 lime
20 grams (about 2 tablespoons) extra-virgin olive oil
Pinch of fine sea salt per serving

Steps:

  • 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
  • 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

ASPARAGUS, AVOCADO & QUINOA TABBOULEH



Asparagus, avocado & quinoa tabbouleh image

Add texture and flavour to this nutritious side or packed lunch with soya beans, crunchy cucumber and chopped fresh herbs

Provided by Sarah Cook

Categories     Buffet, Lunch, Side dish, Supper, Vegetable

Time 35m

Number Of Ingredients 16

300g quinoa
250g soya beans
12 fat asparagus spears, woody ends snapped off and tips and stalks separated
300g Greek yogurt
1 tsp sweet paprika , plus a pinch to serve
2 garlic cloves , crushed
zest and juice 2 lemons
½ large cucumber , halved lengthways, seeds scooped out with a teaspoon, sliced
4 spring onions (we used the ones with the fat bottoms), thinly sliced
large pack mint , leaves picked
2 small packs dill , roughly chopped
large pack parsley , roughly chopped
2 avocados , stoned, peeled and cut into chunks
juice 3 limes
1 tbsp agave syrup
2 tbsp rapeseed oil

Steps:

  • Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
  • Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
  • Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won't be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
  • On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

Nutrition Facts : Calories 402 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium

ASPARAGUS, AVOCADO AND ORANGE SALAD



Asparagus, avocado and orange salad image

Make and share this Asparagus, avocado and orange salad recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs small asparagus spears
2 medium avocados
2 large oranges
3 teaspoons fresh lemon juice
1/2 cup canola oil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 teaspoons Dijon mustard
salt
black pepper
1/2 teaspoon grated orange rind

Steps:

  • Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
  • Stean until JUST tender, no more than 4 or 5 minutes.
  • Plunge into ice water to stop the cooking.
  • Peel the oranges, remove the membrane on segments and cut into chunks.
  • Peel and chop the avocados.
  • Toss the three together with the lemon juice.
  • Whisk the vinaigrette ingredients together.
  • Pour over the salad and lightly pepper and salt-toss and serve.

RADISH ASPARAGUS AVOCADO SALAD



Radish Asparagus Avocado Salad image

Radish Asparagus Avocado Salad is a combination of summer ingredients that is fresh and light. It will serve 6 as an appetiser or 4 as a light lunch or supper dish.

Provided by Janice Pattie

Categories     Appetizer     Main Course     Salad

Number Of Ingredients 14

150 grams lettuce (baby leaf)
2 avocado
150 grams radish
1 whole cucumber
30 grams spring (green) onions
1 tablespoon white wine vinegar
250 grams asparagus
40 grams butter
1 tablespoon mayonnaise
100 grams Greek Yogurt (full fat)
25 grams fennel fronds
1 clove Garlic:
1/2 lime (juice only)
1 teaspoon salt

Steps:

  • Slice the spring (green) onions and place in a bowl. Cover with the white wine vinegar.
  • Prepare the asparagus by breaking off the ends (furthest from the tip) where it naturally breaks. Then wash and dry on kitchen paper.
  • Heat the butter until gently bubbling in a frying pan. Add the asparagus and cook for about 5 minutes turning frequently, until the asparagus spears are tender and can be pieced by a fork. Set aside to cool.
  • Cut the cucumber in half long ways(you can first cut across, then cut long ways if easier) and scoop out the seeds with a teaspoon. and discard. The slice each half cucumber longways in half then in half again. Cut into dice.
  • Wash the radishes, top and tail and then slice thinly.
  • Cut the avocados in half, remove the stone and the skin and slice.
  • Drain the spring onions and set aside half for the salad.
  • Peel the garlic clove and roughly chop, add to the blender jug.
  • Place all other dressing ingredients and half the spring onions that have been soaked in vinegar into the blender jug. Blend until smooth. Pour into a small serving jug.
  • Divide the baby leaf salad leaves between four plates.
  • Add the cucumber pieces, then the sliced radishes and avocado slices and lay the cooked asparagus spears across the plates. Sprinkle over the remaining spring onions and drizzle with the Creamy Fennel & Garlic Dressing.

Nutrition Facts : Calories 323 kcal, Carbohydrate 19 g, Protein 8 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 24 mg, Sodium 718 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

ASPARAGUS SALAD RECIPE



Asparagus Salad Recipe image

A deliciously light and flavorful salad for spring. Note that prep and cooking times assume you already have the eggs and bacon cooked.

Provided by The Gracious Pantry

Categories     Lunch     Side Dish

Time 20m

Number Of Ingredients 6

1 tbsp. oil
1 lb. asparagus ((cleaned and sliced))
2 medium garlic cloves ((chopped fine))
4 large eggs ((hard boiled and coarsely chopped))
4 slices bacon ((I used turkey bacon))
vinaigrette ((to taste))

Steps:

  • Warm the oil in a large skillet.
  • Add the asparagus to the skillet and sauté until cooked al dente.
  • In the last minute of cooking, add the garlic. Sauté for the full minute, and then remove the skillet from the heat.
  • Add the chopped egg.
  • Add the chopped bacon.
  • Toss and serve with dressing.

Nutrition Facts : ServingSize 0.5 the recipe, Calories 362 kcal, Carbohydrate 11 g, Protein 26 g, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 399 mg, Sodium 787 mg, Fiber 5 g, Sugar 5 g

ASPARAGUS AVOCADO MEDLEY



Asparagus Avocado Medley image

This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 15

1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
8 medium fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 2-4 minutes or until crisp-tender, stirring once; drain and cool., In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 122 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS AVOCADO SALAD



Asparagus Avocado Salad image

Um guys, this is really good. Like so good I'm going to turn into that asparagus dude on Veggie Tales due to eating it three days in a row. And I kind of can't stand that show, but it would be worth it just to keep eating this asparagus avocado salad.

Provided by Sweet Basil

Categories     100 Family Favorite Easy Healthy Recipes

Time 20m

Number Of Ingredients 11

1 Bundle Asparagus (trimmed and chopped in 2" pieces)
Salt and Pepper
Olive Oil
2 Hard Boiled Eggs
5 Slices of Bacon (cooked and chopped)
1 Avocado (chopped)
2 Teaspoons Dijon Mustard
1 1/2 Teaspoons White Vinegar
1 1/2 Teaspoons Sugar
1/2 Teaspoon Lemon Juice
Pinch of salt

Steps:

  • Heat a skillet over medium high heat.
  • Add olive oil and asparagus and sprinkle with salt and pepper.
  • Cook until tender, moving occasionally, about 3 minutes.
  • In a small dish, whisk together the dressing.
  • In a dish toss everything, including the dressing together and serve warm or room temperature.

Nutrition Facts : ServingSize 1 g, Calories 202 kcal, Carbohydrate 5 g, Protein 9 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 451 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g

ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE



Asparagus Salad with Easy Dijon Vinaigrette image

Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!

Provided by Olena Osipov

Categories     Salad

Time 30m

Number Of Ingredients 13

4 large eggs (hard boiled and sliced)
2 lbs asparagus
4 medium tomatoes (sliced)
2 large avocados (diced)
1 cup slivered or chopped almonds
1/4 cup green onion (finely chopped)
3 tbsp extra virgin olive oil
Zest of a lemon
1/2 lemon, juice of (2 tbsp)
1 tbsp soy sauce
1 tbsp Dijon mustard
1/4 tsp salt
Ground black pepper (to taste)

Steps:

  • Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
  • In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
  • Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
  • Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
  • Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
  • In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
  • In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
  • Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.

Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD



Avocado, Asparagus, and Hearts of Palm Salad image

Categories     Salad     Asparagus     Avocado     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 13

1 pound asparagus, trimmed and cut into 1-inch pieces
1 (14-ounce) can hearts of palm, drained, rinsed, and cut into 1/2-inch pieces
About 12 cherry tomatoes, halved
2 green onions (white and light green parts only), thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil
2 avocados, halved, peeled, pitted, and diced
1/4 cup pine nuts, toasted

Steps:

  • In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
  • Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
  • In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

RADISH, AVOCADO AND ASPARAGUS SALAD



Radish, Avocado and Asparagus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup walnuts, toasted
1 tablespoon chopped shallot
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
8 ounces red radishes, cut into 1/4-inch wedges
1 lemon, halved
1 avocado, sliced into wedges
Finely chopped fresh tarragon, for garnish

Steps:

  • To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
  • For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
  • Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.

ASPARAGUS, SNAP PEA AND AVOCADO SALAD



Asparagus, Snap Pea and Avocado Salad image

Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

coarse salt
pepper
1 lb asparagus, ends trimmed and cut into 2-inch wedges
1 lb sugar snap pea, strings removed
1 lb bow tie pasta (farfalle)
4 tablespoons butter
2 garlic cloves, minced
1 ripe avocado, halved, pitted, peeled and cut into 1/2-inch chunks
1/2 cup fresh parsley or 1/2 cup fresh basil
1/2 cup shredded parmesan cheese or 1/2 cup pecorino cheese, plus more for serving, if desired

Steps:

  • In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
  • Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
  • In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.

Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3

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  • 4. Peel, seed and halve the avocados and cut into 1cm-thick slices. Squeeze the juice of half a lemon over the slices to prevent browning.


THE BEST AVOCADO EGG SALAD - GREEN HEALTHY COOKING
Instructions. Preheat oven to 400F and bring water to the boil in a small pot. Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of …
From greenhealthycooking.com
4.8/5 (11)
Calories 476 per serving
Category Salad
  • Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness.


COLD ASPARAGUS SALAD RECIPE (WITH AVOCADO & TOMATO ...
This Cold Asparagus Salad is made with cherry tomatoes, avocado, mozzarella, and fresh basil. All drizzled in a creamy lemon vinaigrette! The perfect low-carb summer …
From maebells.com
4.7/5 (6)
Total Time 12 mins
Category Salad, Side Dish
Calories 141 per serving
  • Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
  • In a small bowl or mixing cup, combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.


PASTA SALAD WITH SHRIMP, AVOCADO AND ASPARAGUS - MY ...
Cut asparagus into 1-inch pieces on an angle and add to a bowl. Add the cooked pasta, shrimp, avocado, tomato and onion. Mix to combine. To make the dressing: Place all …
From mycolombianrecipes.com
Ratings 25
Servings 4
Cuisine International
Category Main Course
  • Cook the asparagus in simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
  • Add the dressing to the salad and mix to combine. Season salad with salt and pepper, to your taste and toss again.


ARUGULA, ASPARAGUS AND AVOCADO BREAKFAST SALAD ...
Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a 1/4 …
From downshiftology.com
5/5 (2)
Total Time 25 mins
Category Breakfast
Calories 433 per serving
  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.
  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7 1/2 minutes. Increase the heat until you reach a boil again.


ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
Drain the asparagus and pat it dry. Next, season the veggies. At the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Add the …
From loveandlemons.com
5/5 (7)
Category Salad, Side Dish
Cuisine American
  • Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
  • At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.


CRAB, AVOCADO AND ASPARAGUS SALAD RECIPE | MYRECIPES
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the …
From myrecipes.com
Servings 8
  • Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
  • In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
  • Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.


ASPARAGUS, AVOCADO AND FENNEL SALAD - THE GLOBE AND MAIL
Asparagus, avocado and fennel salad. Lucy Waverman Food columnist. Special to The Globe and Mail. Published May 19, 2001. This article was published more than 20 years ago. Some information may no ...
From theglobeandmail.com
Estimated Reading Time 50 secs


ASPARAGUS, AVOCADO, AND ORANGE QUINOA SALAD WITH SESAME ...
Once quinoa and asparagus are cooked, combine them in a large serving bowl and toss with 3/4’s of the vinaigrette. Plate the salad and top with sliced avocado and orange. Add an additional tablespoon or so to the top of every salad, then serve immediately. For the Vinaigrette: 1/2 cup fresh mint leaves.
From bakerbynature.com
Estimated Reading Time 2 mins


SHAVED ASPARAGUS & AVOCADO SALAD: RECIPE | THE STAR
Play around with the asparagus and avocado amounts as this is more of a flavour combination than a strict recipe. Shaved Asparagus & Avocado Salad 4 to 6 thick asparagus spears, trimmed
From thestar.com
Author Jennifer Bain
Estimated Reading Time 2 mins


SNAP PEA, ASPARAGUS AND AVOCADO SALAD - FOOD REPUBLIC
Transfer the warm asparagus back to the bowl; add the snap peas, scallions, three quarters of the radishes, and half of the vinaigrette, and toss to combine. Toss in the avocado, basil, and cheese and add more vinaigrette, salt, and pepper to taste. Top the salad with additional cheese and the remaining radishes.
From foodrepublic.com
Servings 4
Estimated Reading Time 2 mins


ASPARAGUS, CUCUMBER AND AVOCADO SALAD WITH ELDERFLOWER AND ...
Drain the asparagus on kitchen paper to blot up excess moisture and leave to cool a little. Add the asparagus, cucumber and lettuce leaves to the avocado. Season, squeeze on more lemon juice and ...
From telegraph.co.uk
Is Accessible For Free True
Estimated Reading Time 3 mins


ROASTED ASPARAGUS, FENNEL AND AVOCADO SALAD - THE GLOBE ...
1 pound (500 grams) asparagus, trimmed. 2 tablespoons olive oil. Salt and freshly ground pepper. ½ fennel bulb. 1 avocado. 2 tablespoon shallots or green onion, chopped
From theglobeandmail.com
Estimated Reading Time 1 min


GRILLED ASPARAGUS WITH AVOCADO SALAD - WOMEN'S HEALTH
Serves 2. Ingredients. 8 asparagus 2 avocados, remove flesh and dice Juice of 1 lemon 1 tsp rapeseed oil ½ yellow pepper, finely diced 1 handful coriander, roughly chopped
From womenshealthmag.com
Estimated Reading Time 2 mins


CALIFORNIA AVOCADO AND ROASTED ASPARAGUS SALAD ...

From californiaavocado.com
Servings 4
Published 2014-12-25
Estimated Reading Time 2 mins
Calories 260 per serving


AVOCADO SALAD WITH ASPARAGUS - 1 RECIPES | TASTYCRAZE.COM
Try 1 delicious avocado salad recipes with asparagus. Try and share some of our amazing avocado salad recipes with asparagus on TastyCraze. Here are 1 different easy recipes for avocado salads with asparagus to give your favourite recipes a new lease of life!
From tastycraze.com


FAST, FRESH RECIPES: SHRIMP PASTA & AVOCADO-ASPARAGUS SALAD
Food Fast and fresh recipes: Shrimp with linguini, plus avocado and asparagus salad Make dinner fast and fresh with Clodagh McKenna's asparagus and avocado salad with lemony shrimp pasta that can ...
From today.com


AVOCADO ASPARAGUS SALAD | YUMMIEST FOODS
Create a free website or blog at WordPress.com. ...
From yummiestfoods.wordpress.com


RECIPE: SPICED ASPARAGUS SALAD WITH AVOCADO, LEMON & MINT ...
1 avocado; Salt and pepper; Cooking instructions. 1. Wash the asparagus and then cut the hard stem and peel with the bottom of the asparagus with a paring knife or a vegetable peeler. 2. Boil a large pot of water, add salt and dip the asparagus in for 3-4 minutes. Drain and rinse under cold water to keep them bright green and firm. 3.
From eatwell101.com


10 BEST ASPARAGUS AVOCADO RECIPES - YUMMLY
Asparagus and Avocado Salad with Sesame-Ginger Dressing and Sunflower Seed Furikake Gregory Gourdet asparagus, European cucumber, jalapeño, Hass avocados, avocado oil and 19 more Asparagus, Avocado, Smooth Blue Cheese & Beetroot Salad Tinned Tomatoes
From yummly.co.uk


STEAK, ASPARAGUS AND AVOCADO SALAD
Peel, pit and mash avocado. In a small bowl, combine avocado, garlic, sour cream, lemon juice, olive oil, Dijon mustard, cayenne pepper, salt and pepper. Whisk until smooth. Set aside. To prepare salad In a salad bowl, combine the tomatoes, red pepper, asparagus, green onions, beans and parsley. Just before serving, peel, pit and slice 2 avocados.
From readersdigest.ca


ASPARAGUS, PEA AND AVOCADO SALAD | COOK WITH M&S
Method. 1 Use a vegetable peeler to shave the asparagus spears into long, thin ribbons, starting from the thicker bottom end. 2 Transfer to a large bowl. 3 To make the dressing, whisk together the lime juice, mustard and olive oil. 4 Season to taste. 5 Just before serving, add the cherry tomatoes, avocados, peas, coriander and dressing to the ...
From cookwithmands.com


WARM ASPARAGUS AND AVOCADO SALAD – VEGALICIOUS RECIPES
Cut the avocado in bite sized pieces, into a bowl with lemon juice. Heat the oil, and bake the asparagus and sugar snaps to re-warm them. Add the sliced scallions and mix all together. Place the warm vegetables in a serving bowl. Warm the salald dressing and wish the ingredients together. Put the avocado pieces as the top layer over the warm vegetables.
From vegalicious.recipes


ASPARAGUS AND AVOCADO SALAD - URBAN ORGANIC GARDENER
Yum! I brought an avocado with me to work to go with my lunch. I hated them as a kid but now I love them! I never even tried asparagus until 2008 when I lived in California and had my first experience with year-round farmers markets.
From urbanorganicgardener.com


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