Ingredients for Asparagus Artichoke And Avocado Salad
- 1 pound Fresh Asparagus
- 14 ounces drained Artichoke Hearts
- 2 ripe Avocados
- 2 ounces Blue Cheese
- 1/2 cup Italian Dressing
- 2 tablespoons Balsamic Vinegar
- Vegetable Oil
- Water
- Salt
- Ice
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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!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
58g
Carbs
10g