Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

AVOCADO-ASPARAGUS SALAD
Share |

View on Mobile Site

Rating

4 of 5 1

1 Ratings | 1 Comment(s)

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Recipe Provided By

Ingredients

  • 2.000 2 lbs.
    fresh asparagus
  • 6.000 6 cups
    mixed salad greens
  • 3.000 3
    large California avocados, peeled and sliced
  • 1.000 1 cup
    cherry tomatoes, halved
  • 0.250 ¼ cup
    chopped purple onion
  • 0.000
    Oregano Vinaigrette

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool.
  2. Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and onion. Drizzle with Oregano Vinaigrette.
  3. Makes 6 servings.
  4. Oregano Vinaigrette:
  5. 1/4 cup fresh lemon juice
  6. 1 garlic clove
  7. 1 tablespoon capers, drained
  8. cup loosely packed oregano leaves
  9. 1/2 cup olive oil
  10. Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

hide

Comments

  • wMDrDbhcUXKSJg

    Holy Toledo, so glad I cilcekd on this site first!

    Submitted By Cyelii - Jul 24, 2011

You can't post comments until you have logged in. Please .