Asparagus and Avocado Salad

From the kitchen of Carly

Tender asparagus ribbons peeled thin and raw, paired with creamy avocado wedges and bright mint. A squeeze of lime and good olive oil finish the job. Simple, elegant, and ready in minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1160 grams (4 or 5) thick asparagus spears
  • 11 avocado, halved, pitted, and peeled
  • 116 fresh mint leaves, chopped
  • 11/2 lime
  • 120 grams (about 2 tablespoons) extra-virgin olive oil
  • 1Pinch of fine sea salt per serving

Instructions

  1. 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.

  2. 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.