Refined Raw Asparagus and Avocado Salad with Lemon-Herb Vinaigrette

Refined Raw Asparagus and Avocado Salad with Lemon-Herb Vinaigrette

Ingredients

Instructions

  1. Prepare Asparagus: Thoroughly wash the asparagus. Instead of slicing, use a vegetable peeler to shave the asparagus into thin ribbons. Shaving the asparagus enhances its texture and makes it more delicate and palatable in its raw form.
  2. Dice Avocado: Select perfectly ripe Western Family avocados that are firm enough to hold their shape. Dice them into small, uniform pieces.
  3. Zest Lemon: Zest the lemon finely, being careful to avoid the bitter white pith. Zest adds an aromatic brightness to the vinaigrette.
  4. Make Lemon-Herb Vinaigrette: In a small bowl, whisk together the fresh lemon juice, lemon zest, cold-pressed extra virgin olive oil, fleur de sel, freshly ground black pepper, chiffonade basil, and finely chopped mint. Adding fresh herbs elevates the flavor profile significantly. A pinch of red pepper flakes can be added for a hint of heat.
  5. Assemble the Salad: In a chilled bowl, gently combine the shaved asparagus and diced avocado. Pour the lemon-herb vinaigrette over the salad, ensuring the ingredients are lightly coated without being saturated.
  6. Serve Immediately: Serve the salad immediately to preserve the vibrant colors and prevent the avocado from browning. The use of shaved asparagus and fresh herbs transforms this into a sophisticated raw dish.

Cuisine: Raw Food, Mediterranean-Inspired

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: Breakfast