Asparagus and Avocado Salad

Posted on Apr 7 2011 - 2:12am by Mike Lieberman

Nothing quite says spring time (or makes your pee stink) like asparagus showing up again in your garden or at the local farmers market.

This recipe I slightly adapted from a cooking demo that I attended at Native Foods in Culver City.

Make this in the beginning of the week and enjoy throughout.

    Here’s what you’ll need:
  • 2 bunches of asparagus
  • 2 avocados
  • Handful of mint, cilantro and parsley
  • 2-3 tablespoons of olive oil
  • Tablespoon of balsamic vinegar
  • Tablespoon of raw honey
  • Juice of one lemon
    How to make:
  • Boil up a pot of water
  • Cut asparagus into 1-1 1/2″ pieces
  • Chop up mint, cilantro and parsley and place into a mixing bowl
  • Add lemon juice, olive oil and balsamic to the bowl
  • Whisk together and set aside
  • Cut avocados into cubes
  • Add asparagus to boiling water for about 2-3 minutes
  • Remove asparagus, drain and rinse under cold water
  • After asparagus cools, add to dressing with avocado
  • Toss to coat and serve

  • http://wannabelocavore.wordpress.com Jecka

    Yum! I brought an avocado with me to work to go with my lunch. I hated them as a kid but now I love them!

    I never even tried asparagus until 2008 when I lived in California and had my first experience with year-round farmers markets. I would try a new veggie every weekend trip to the market, and found that I love asparagus!

  • http://www.culture-connoisseur.blogspot.com Hannah (Culture Connoisseur)

    Haha… Reminds me of the movie Elf when they are discussing book ideas, “what about a story about a little asparagus that is insecure about the way his pee smells?”

    Pee aside, this recipe looks fantastic.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    I love finding something new at the farmers market and experimenting too.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Thanks. I hold the pee on the side too when I eat this ;-)

  • http://www.facebook.com/rice.joseph Donald Calvin Joseph Rice

    ha, this episode made me laugh. you’re a funny guy.

    this looks really good. does the oil in the dressing help keep the avocado from turning brown? i have not had success with putting avocado in dishes and lasting more than a day or two, even with lots of oil. (i like to put avocado in my taboulleh.)

    and are the asparagus still really crisp, or have they softened a bit?

    anyway, going to make this salad this weekend, maybe reduce it for 2 servings. looks great!

  • http://urbansacredgarden.com Jes

    YUM!! I’ll be making this one for sure!

  • Anonymous

    Wow. I want this. Now! :)

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Hahaha. Glad you enjoy. The asparagus are still a bit crisp.

    Lemme know how it works out for you.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Cool. Lemme know how it turns out.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Then make it now!

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Nice. That sounds awesome. Best of luck.

  • Anonymous

    Yum- Love both asparagus and avocado. You could do a lot with this- tweak it by adding some citrus-orange or grapefruit sections. OK, now I’m hungry ;)

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Good call on that.

  • Jen.

    OMG two of my absolute favourite things, that I never thought to put together. Thanks.

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Lemme know how you likes.

  • http://www.positivelybeauty.com Cristina | Positively Beauty

    I love both asparagus and avocado, I just never thought of combining them…thanks for sharing :)

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Word. When you make it, hit me up and let me know what you thinks.

  • M_dunbar85

     i made this salad, and it was amazing ! thanks  mike!!

  • http://www.UrbanOrganicGardener.com Mike Lieberman

    Nice. Glad you liked. 

  • mmmmallory

    This is very good, I loved it! I didn’t have all the herbs so I used fresh basil instead, as well as some Parmesan cheese. Delicious! The leftovers still tasted great the next day.