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Asparagus and Avocado Salad

4.1

(10)

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Asparagus and Avocado Salad Squire Fox

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.

Ingredients

Serves 4

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

  1. Step 1

    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.

    Step 2

    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.

Reprinted fromMy Pizzaby Jim Lahey with Rick Flaste. Copyright © 2012. Photos copyright © 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc.JIM LAHEYstudied sculpture before learning the art of bread baking from bakers in Italy. In New York City, he opened the Sullivan Street Bakery in 1994 and Co., a pizza restaurant, in 2009. Sullivan Street Bakery was named one of the Top 10 Best Bread Bakeries in America by Bon Appétit in their January 2011 issue—the only New York-based bakery on the list. Lahey and his businesses have been featured in Vogue, Saveur, and the New York Times, and he has appeared on the Martha Stewart Show and NBC's Today. His first cookbook, My Bread, was a Gourmet Cookbook Club selection.
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Reviews (10)

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  • Wonderful with champagne... Didn´t find the peeling very hard, used an ordinary potatoe-peeler.

    • bienewitz

    • sweden

    • 10/4/2019

  • This is easy, elegant and delicious. It's an unusual combo and got much more credit than the effort would normally merit. Will be a summer staple. I shaved as much of the asparagus as I could and used a small paring knife to slice the ends into small strips. I am intrigued by the suggestions for red onion and tomato and will try that as an alternative - but love this just as it is.

    • jillmarc

    • Boston, MA

    • 7/1/2017

  • Very tasty, rather fussy to shave the asparagus. I used very fresh produce but found it quite tedious to prepare. Got tired of the process before I had three decent portions to show for it. Maybe a different peeler would have made a difference? Flavors were great as written. I added a little Aleppo pepper for a kick and garnish. Didn't think it needed additional veggies; the double green veg and simplicity of the recipe made it a winner. Paired well with fish and rice. leftover juice in bottoms of bowl would be great with crusty bread.

    • Anonymous

    • Scottsville, va

    • 5/4/2016

  • 我们eat asparagus all of the time and this recipe gives me another way to use shaved asparagus. I do add tomato quarters to give it some additional color. The mint makes the taste...

    • rm5736

    • Torrance, CA

    • 4/28/2014

  • Delicious. Simple and harmonious. Added an heirloom tomato from the garden and a few strands of red onion. The lime and mint make it fresh. Looks absolutely lovely on the plate.

    • smellymay

    • 8/28/2013

  • Rave reviews at my dinner party. Blanched asparagus 2 minutes then sliced them oh so thinly on the diagonal with a knife. Arranged avocado slices in a wheel on top of the asparagus and added bits of goat cheese and chopped mint and sea salt. It paired well with champagne as a first course.

    • cincisusan

    • cincinnati

    • 3/19/2013

  • 我们did enjoy this salad. I didn't find the shaving of the asparagus all that difficult & used a thin paring knife to slice the parts too small to shave. I also did not make individual salads but mixed all ingredients together in one bowl; cut the avocado into cubes & added some onion for crunch. Next time I will use more of the asparagus bunch and will eliminate the mint. Neither my husband nor I really care for mint & I don't think it added anything. Altogether a very nice salad.

    • Beverlina

    • San Antonio, TX

    • 7/28/2012

  • Simple, fresh, and delicious!

    • Leonetta

    • 4/23/2012

  • This technique of stripping the aspargus was a pain and not worth it. Also I thought I might cut myself. Took tons of time. Looked cool. The flavor combined weren't very good either. I topped with fresca cheese and still not good. I liked the idea, tried to make it 'work' but didn't.

    • floatingpam

    • Seattle, WA

    • 4/2/2012

  • THIS IS A GREAT ONE AND EASY TO MAKE, I SPRINKLED FETA CHEESE. LOVE IT

    • laguerra

    • TEXAS

    • 3/28/2012

Tags Salad Asparagus Vegetable Avocado Mint Herbs & Spices Lime Citrus Fruit Starter Lunch Dinner Vegetarian Gluten Free Nut Free Dairy Free Easy Quick No-Cook Spring Cookbooks

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