Avocado-Asparagus Salad – a delicious recipe with cucumbers, avocados, lemon juice, asparagus, onion, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350 degrees.
2
Peel and chop cucumbers.
3
Sprinkle with sea salt and let stand 25 minutes.
4
Drain well.
5
Peel and chop avocados.
6
Toss with lemon juice to prevent browning.
7
Chop onion and asparagus into small pieces, discarding the tough ends of the asparagus.
8
Toss with olive oil and roast in the oven for 20 minutes, or until onions are transparent.
9
Allow asparagus and onion to cool.
10
Drain on a paper towel.
11
Mix asparagus, onion, cucumber, and avocado.
12
Add fresh dill, sour cream, bacon bits, and red pepper.
13
(Seasoning can be increased or reduced according to taste.
14
).
15
Garnish with fresh dill and chopped almonds.
16
Chill for one hour.
17
Yum!
189
kcal
Calories
16
g
Fat
7
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 large cucumbers, 2 avocados, 1 tablespoon lemon juice, 1 bunch asparagus, and more.
Yes, Avocado-Asparagus Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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