New This Month

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

Source: The Martha Stewart Show, March 2012


  • 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. 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. 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.

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