Ingredients for Asparagus Artichoke And Avocado Salad
- Fresh Asparagus
- 14 ounces drained artichoke hearts
- 2 ripe avocados
- 2 ounces blue cheese
- Italian Dressing
- 2 tablespoons balsamic vinegar
- Vegetable Oil
- Water
How to Make Asparagus Artichoke And Avocado Salad
- Snap off the tough ends of 1 pound asparagus. Blanch in a pot of boiling salted water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Arrange the blanched asparagus on a large platter.
- Cut 14 ounces of drained artichoke hearts into quarters and distribute evenly over the asparagus.
- Refrigerate the salad until just before serving.
- Gently cut 2 ripe avocados in half, remove the pit, and slice into 1/2-inch chunks. Arrange over the asparagus and artichoke hearts.
- In a small bowl, whisk together your favorite creamy salad dressing (about 1/2 cup) with 2 tablespoons of balsamic vinegar. (Note: if using a vinaigrette, adjust the amount of oil accordingly.)
- Drizzle the balsamic dressing evenly over the salad.
- Crumble 2 ounces of blue cheese over the top and serve immediately. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
58g
Carbs
10g
