Radish Asparagus Avocado Salad Recipes

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RADISH ASPARAGUS AVOCADO SALAD



Radish Asparagus Avocado Salad image

Radish Asparagus Avocado Salad is a combination of summer ingredients that is fresh and light. It will serve 6 as an appetiser or 4 as a light lunch or supper dish.

Provided by Janice Pattie

Categories     Appetizer     Main Course     Salad

Number Of Ingredients 14

150 grams lettuce (baby leaf)
2 avocado
150 grams radish
1 whole cucumber
30 grams spring (green) onions
1 tablespoon white wine vinegar
250 grams asparagus
40 grams butter
1 tablespoon mayonnaise
100 grams Greek Yogurt (full fat)
25 grams fennel fronds
1 clove Garlic:
1/2 lime (juice only)
1 teaspoon salt

Steps:

  • Slice the spring (green) onions and place in a bowl. Cover with the white wine vinegar.
  • Prepare the asparagus by breaking off the ends (furthest from the tip) where it naturally breaks. Then wash and dry on kitchen paper.
  • Heat the butter until gently bubbling in a frying pan. Add the asparagus and cook for about 5 minutes turning frequently, until the asparagus spears are tender and can be pieced by a fork. Set aside to cool.
  • Cut the cucumber in half long ways(you can first cut across, then cut long ways if easier) and scoop out the seeds with a teaspoon. and discard. The slice each half cucumber longways in half then in half again. Cut into dice.
  • Wash the radishes, top and tail and then slice thinly.
  • Cut the avocados in half, remove the stone and the skin and slice.
  • Drain the spring onions and set aside half for the salad.
  • Peel the garlic clove and roughly chop, add to the blender jug.
  • Place all other dressing ingredients and half the spring onions that have been soaked in vinegar into the blender jug. Blend until smooth. Pour into a small serving jug.
  • Divide the baby leaf salad leaves between four plates.
  • Add the cucumber pieces, then the sliced radishes and avocado slices and lay the cooked asparagus spears across the plates. Sprinkle over the remaining spring onions and drizzle with the Creamy Fennel & Garlic Dressing.

Nutrition Facts : Calories 323 kcal, Carbohydrate 19 g, Protein 8 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 24 mg, Sodium 718 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

AVOCADO-RADISH SALAD



Avocado-Radish Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain. Combine 2 tablespoons sour cream, the juice of 1 lime and 1/2 teaspoon hot sauce in a bowl. Thinly slice 2 avocados and arrange on a platter. Top with 4 thinly sliced radishes and the onion. Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.

ASPARAGUS AND AVOCADO SALAD



Asparagus and Avocado Salad image

Provided by Jim Lahey

Categories     Salad     Appetizer     Side     Vegetarian     Mint     Asparagus     Avocado     Spring     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

160 grams (4 or 5) thick asparagus spears
1 avocado, halved, pitted, and peeled
16 fresh mint leaves, chopped
1/2 lime
20 grams (about 2 tablespoons) extra-virgin olive oil
Pinch of fine sea salt per serving

Steps:

  • 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
  • 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

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