No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  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.

Source
The Martha Stewart Show, March 2012

advertisement

advertisement

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!