Asparagus is in season and I can think so so many yummy recipes that I enjoy with this crunchy green vegetable. This salad recipe is super delicious and good for you too! The longer you let this mixture sit the better it tastes. I like to make the asparagus mixture the night before I plan to eat it so the flavors intensify. If you don't have time to let it sit then just enjoy as is, it is still quite tasty.
Ingredients
Makes 4 Servings
1 1/2 lbs asparagus, washed and the very bottom cut off
2 tbs lemon lemon juice
1 tsp olive oil
1-2 tbs lemon pepper seasoning
2 cups of cherry tomatoes, halved
1 red or green bell pepper, diced
1/2 red onion, diced
Dressing
1 lemons, juiced
1/3 cup balsamic vinegar
1 garlic clove, minced
2 tbs olive oil
S&P
Mix the dressing in a small bowl and set aside.
Fixins
1 avocado, peeled and sliced
4-6 cups of mixed greens or butter lettuce
Preheat the oven to 400. Toss the asparagus in 2 tbs lemon juice, olive oil and lemon pepper. Place in a pan and bake for 15 minutes.
Once the asparagus is cool, chop it into 1 inch pieces and place it in a large bowl with the bell pepper, red onion and tomatoes in the large bowl and toss in the dressing.
Assemble your salad starting with the lettuce then spoon about 3/4 cup of the asparagus mixture (make sure to scoop up some of the dressing). Place the sliced avocados on top then serve.
