Refined Raw Asparagus and Avocado Salad with Lemon-Herb Vinaigrette
Ingredients
- 1 bunch, thinly shaved Asparagus
- 2, perfectly ripe, diced Western Family Avocados
- 1, juiced and zested Fresh Lemon
- 3 tbsp, cold-pressed PANACHE Extra Virgin Olive Oil
- Pinch of fleur de sel Sea Salt
- Pinch Freshly Ground Black Pepper
- 5-6 leaves, chiffonade Fresh Basil Leaves
- 3-4 leaves, finely chopped Fresh Mint Leaves
- Pinch Red Pepper Flakes (optional)
Instructions
- 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.
- Dice Avocado: Select perfectly ripe Western Family avocados that are firm enough to hold their shape. Dice them into small, uniform pieces.
- Zest Lemon: Zest the lemon finely, being careful to avoid the bitter white pith. Zest adds an aromatic brightness to the vinaigrette.
- 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.
- 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.
- 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