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Roasted asparagus and avocado salad with vibrant greens and dressing

Roasted Asparagus and Avocado Salad

A vibrant and refreshing spring salad that combines crisp-tender roasted asparagus, creamy avocado, and a zesty lemon vinaigrette.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 bunch fresh asparagus (trimmed)
  • 1 ripe avocado (halved and pitted)
Dressing
  • 2 tablespoons olive oil (extra virgin) for bolder flavor
  • Juice of 1 lemon freshly squeezed
  • to taste salt and pepper
Toppings
  • 1/4 cup shaved Parmesan cheese optional for added flavor
  • 1 handful mixed greens arugula or spinach
  • to taste Nuts or seeds pine nuts or sunflower seeds for crunch, optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the asparagus and snap off the woody ends by bending it until it naturally breaks.
  3. In a mixing bowl, toss the asparagus with olive oil, salt, and pepper until evenly coated.
Cooking
  1. Spread the asparagus on a baking sheet in a single layer and roast for about 12-15 minutes, or until tender yet slightly crunchy.
  2. While the asparagus roasts, scoop the avocado flesh into a bowl and add the lemon juice, mashing it slightly with a fork.
  3. Once the asparagus is cooked, let it cool for a few minutes.
Assembly
  1. In a large bowl, combine the roasted asparagus, mashed avocado, and mixed greens, tossing gently.
  2. If using, sprinkle shaved Parmesan cheese and top with toasted nuts or seeds.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 150mgFiber: 5gSugar: 1g

Notes

For a vegan option, substitute Parmesan with nutritional yeast. Adjust the recipe based on available seasonal vegetables if necessary.

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