Friday, April 6, 2012

asparagus and avocado salad

 I recently saw chef Jim Lahey on television making signature dishes that he serves at his famous restaurant in New York, and one of the recipes captivated me . . .  

asparagus & avocado salad  

Sounds strange, I agree . . . but the combination is amazing!  

My dear friend Alex is on Spring break from work, so she came by for a visit yesterday afternoon. I made lunch for us to enjoy, and included this salad. I'm so grateful that she was daring enough to try it with me for the first time. We both LOVED it! 

The fresh mint gives it a most pleasant aroma and flavor. It is truly a Spring salad in every sense of the word, and each ingredient is at its prime this time of year.  

Might I add, the presentation is also quite beautiful with its ribbons of asparagus. 

Truly, a wonderful addition to any brunch, lunch, or dinner gathering. 

All you need are a few simple 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
pepper, to taste

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

I recommend soaking the asparagus ribbons in a bowl of ice water for 30-45 minutes before assembling the salad. Be sure and pat dry very well, as you don't want any excess water in your salad. The crisp ribbons are quite delightful, paired with the soft, creamy avocados.  

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.
Serves 4 people.

If you like avocados as much as I do, then
a good rule is to add 1/2 an avocado per person!

Bon Appetit!

for daily inspirations!

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