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Asparagus and Avocado Salad

For more nutritional benefits, try seasonal asparagus raw, rather than roasting or steaming it. This vibrant green salad from Jim Lahey's cookbook "My Pizza" makes a perfect spring starter.

Photography: Rob Tannenbaum




  • 4 or 5 thick asparagus spears, trimmed
  • 1 avocado, halved, pitted, and peeled
  • 16 fresh mint leaves, chopped
  • 1/2 lime
  • 2 tablespoons extra-virgin olive oil
  • Sea salt, for serving


  1. Step 1

    Using a vegetable peeler, shave the entire asparagus from bottom to top, reversing grip and rotating as necessary to shave as much as possible.

  2. Step 2

    Divide asparagus strips evenly among 4 salad plates. Cut each avocado half into 4 sections. Place 2 wedges on each salad plate. Sprinkle each plate with mint leaves and squeeze lime over salads. Drizzle with olive oil and season each with a pinch of salt; serve.

The Martha Stewart Show, March 2012



Reviews (2)

  • 8 May, 2012

    I was surprised by how well these flavors complimented each other. Wish we had a vegetable peeler like the one in the video though...our mandolin just couldn't get the ribbons we would've wanted to make it more manageable.

  • 24 Mar, 2012

    Wonderfully refreshing! A perfect taste of spring in each bite! So easy, I wonder why I didn't ever think of shaving the raw asparagus. Avocado and asparagus go so well together, and you must add the mint! Yumm! This will be a go to salad recipe from now on!