Asparagus Avocado Salad Food

ASPARAGUS AVOCADO SALAD

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.

ASPARAGUS AND AVOCADO SALAD

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.

RADISH, AVOCADO AND ASPARAGUS SALAD

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, AVOCADO AND ORANGE SALAD

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.

ASPARAGUS, STRAWBERRY & AVOCADO SALAD

Steps:

• Cook asparagus for 4 minutes until tender.
• Refresh in a bowl of icy water to retain color.
• Halve strawberries.
• Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
• Cut asparagus in half.
• Place all items in serving dish.
• Avocado Oil Dressing:.
• Whisk dressing ingredients in a bowl.
• Drizzle over salad.

ASPARAGUS, SNAP PEA AND AVOCADO SALAD

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.

ASPARAGUS AVOCADO MEDLEY EVONNE STYLE

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.