Asparagus Artichoke And Avocado Salad Recipe

This crowd-pleasing salad is a guaranteed hit! Get rave reviews with this easy and delicious recipe featuring fresh asparagus, artichoke hearts, creamy avocado, and a tangy balsamic vinaigrette topped with crumbled blue cheese. Perfect as a light lunch, side dish, or appetizer for any occasion.

Prep Time 15 mins
Cook Time 22 mins
Calories 552.4 kcal
Protein 31g
Rating 5.0 (1 Reviews)
Asparagus Artichoke And Avocado Salad 58

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Artichoke And Avocado Salad

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How to Make Asparagus Artichoke And Avocado Salad

  1. 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.
  2. Arrange the blanched asparagus on a large platter.
  3. Cut 14 ounces of drained artichoke hearts into quarters and distribute evenly over the asparagus.
  4. Refrigerate the salad until just before serving.
  5. Gently cut 2 ripe avocados in half, remove the pit, and slice into 1/2-inch chunks. Arrange over the asparagus and artichoke hearts.
  6. 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.)
  7. Drizzle the balsamic dressing evenly over the salad.
  8. 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