Radish, avocado and asparagus salad
Discover the vibrant flavors of radish, creamy avocado, and tender asparagus in this refreshing and nutritious salad. Perfect for a light and satisfying meal.
Ingredients:
- 1/2 cup walnuts, toasted
- 1 tablespoon chopped shallot
- 1 clove garlic, smashed
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons honey
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- Kosher salt and freshly ground black pepper
- 450g asparagus, trimmed
- 230g red radishes, cut into 1/4-inch wedges
- 1 lemon, halved
- 1 avocado, sliced into wedges
- Finely chopped fresh tarragon, for garnish
Instructions:
- Prepare the dressing by combining walnuts, shallots, and garlic in a food processor or mini chopper. Blend the ingredients until the walnuts are finely chopped and the mixture reaches a slightly thick consistency. Incorporate oil, vinegar, honey, salt, and pepper into the mixture and blend until it becomes smooth. Taste and adjust the seasoning if needed.
- For the salad, start by boiling a large pot of salted water. Prepare a bowl filled with cold water and ice. Boil the asparagus until it reaches a crisp-tender texture, typically taking 1 to 2 minutes. Transfer the asparagus immediately to the ice bath for 2 to 3 minutes to cool. Once chilled, remove from the ice bath, dry off any excess water, and cut them diagonally into 2-inch pieces. Place the asparagus in a serving bowl.
- Combine the radishes with the asparagus in the bowl. Drizzle lemon juice over the vegetables and season with a pinch of salt and some pepper. Gently mix the salad. Pour the prepared dressing over the salad and mix well. Arrange avocado slices on top of the salad, sprinkle with tarragon, and serve immediately.
Summary:
- Calories: 1569 kcal
- Fat: 142 g
- Protein: 26 g
- Carbs: 75 g
- Potassium: 2908 mg
- Magnesium: 256 mg