Description
A vibrant 15-minute salad showcasing shaved asparagus, bright lemon dressing, and creamy avocado. Light, crisp, and packed with spring flavors for a quick lunch or elegant starter.
Ingredients
1 bunch asparagus (12 spears, woody ends trimmed)
1 cup baby arugula
1 ripe avocado, halved and sliced
1/4 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1 small clove garlic, minced
Kosher salt and black pepper, to taste
1/4 cup chopped fresh parsley
Instructions
Shave asparagus into thin ribbons using a mandoline or vegetable peeler
Toss arugula with shaved asparagus in a large bowl
Spoon dressing ingredients into a jar, shake to combine, and drizzle over salad
Add avocado slices, feta, and parsley; toss gently to coat
Season with salt and pepper before serving
Notes
Use a mandoline for uniform shavings; store leftover dressing covered
Salad is best served immediately but can be refrigerated for up to 4 hours
Substitute lemon juice with lime or swap feta for vegan cheese if desired
- Prep Time: 15
- Category: Recipes
- Method: No-cook
Nutrition
- Serving Size: 1 salad portion
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg