This colorful salad is a celebration of the new tastes of spring vegetables. A crisp lemon dressing goes well with asparagus, avocado, and arugula in this light and tasty dish. Toppings like sliced almonds and Parmesan cheese are not required but can be added for extra flavor and texture.
Ingredients: 1 bunch asparagus, trimmed and cut into 1-inch pieces. 1 avocado, diced. 2 cups arugula. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste. 2 tablespoons sliced almonds optional. 1 tablespoon grated parmesan cheese optional.
Instructions: Blanch the asparagus for two minutes in boiling water, then move it right away to ice water to cool down. Drain well. Put the blanched asparagus, avocado, arugula, and cherry tomatoes in a large bowl. Mix the olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and gently toss it all together. If you want, you can add sliced almonds and grated Parmesan cheese on top before serving.
Prep Time: 15 minutes
Cook Time: 5 minutes
kiley dean
