A light and simple salad with dynamite flavors— roasted asparagus, fresh avocado and mixed greens tossed together with a homemade lemon-parmesan vinaigrette.

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette | completelydelicious.com

I discovered this salad shortly after John was born, almost 3 years ago and it’s been a favorite spring and summertime weekday lunch ever since. I look forward to the return of fresh and affordable asparagus to my supermarket for this very reason.

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette | completelydelicious.com

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette | completelydelicious.com

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette | completelydelicious.com

I’ve used various dressings for this salad, often whatever was in the fridge or even just a simple drizzle of olive oil. My current favorite is this lemon-parmesan vinaigrette from Mountain Mama Cooks and I’m drizzling it over everything. It’s just so darn good and makes me happy.

This salad works as a side to just about anything, but you can also bulk it up and turn it into a heartier meal. While I love it just as it is, I often will add some sliced cooked chicken breast and a few spoonfuls of quinoa or farro, or serve it with a side of crusty bread.

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette | completelydelicious.com

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
A fresh and springy salad! Perfect as a side dish or bulk it up into a main dish. Some great add-ons include chicken and quinoa or farro.
Yield: 2 main course servings, 4 side servings
For the vinaigrette:
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ cup (60 ml) olive oil
  • 1 tablespoon honey
  • ¼ cup (25 grams) grated parmesan cheese
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
For the salad:
  • ½ bunch asparagus, chopped
  • ½ tablespoon olive oil
  • Salt and pepper
  • 4 cups mixed greens
  • 1 large avocado, sliced
  • Lemon vinaigrette (above)
  • Additional parmesan cheese (optional)
To make the vinaigrette:
  1. Place all of the ingredients in a mason jar or tupperware with tight lid. Shake vigorously for a few seconds until combined. Taste and adjust seasoning as needed.
To assemble salad:
  1. Preheat oven to 375 degrees F. Toss the chopped asparagus, olive oil and salt and pepper and spread in a single layer on a sheet pan. Roast until fork tender, about 10-15 minutes. Cool slightly.
  2. Toss the roasted asparagus, chopped avocado and mixed greens with some lemon-vinaigrette. Serve immediately.
  3. Store leftover vinaigrette in the fridge for up to several weeks. Let come to room temperature for about 5 minutes, then shake to reincorporate.
Lemon vinaigrette recipe adapted from Mountain Mama Cooks.


Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?


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13 Responses to Roasted Asparagus and Avocado Salad with Lemon-Parmesan Vinaigrette

  1. This look like the salad of my dreams! I’m craving spring weather AND this salad for lunch today!

  2. Meals like this make me so happy. I just love the roasted asparagus in this!

  3. Now, this is a salad!! Definitely need to try the parm vinaigrette. Looks off the charts!

  4. Looks like were channeling each other with the salads this month. I can’t get enough. That vinaigrette looks fresh and bright- love it!

  5. Erin R. says:

    Nice! I’ve been craving tons of salad since January and always have some in the fridge. I’ll have to watch for asparagus to go on sale again and give this a bash. I also just found out about sprouted lentils/beans at Raise Your Garden and have some going in my kitchen right now, so I’ll add those for the protein bulk. With the avocado in there for healthy fat it’s a perfect meal. Perfect, I tell you!

  6. Elisa says:

    Can’t believe you haven’t shared this beauty sooner! Anyway, it looks amazing and I’m pretty sure it will be a spring and summertime staple around here. But, to be honest, the parmesan dressing is what excites me the most, I can’t wait to give it a go :)

    xo, Elisa

  7. PERFECT salad in my book! And I love that you’ve been eating it for 3 years every spring. Also, that dressing – I need that!

  8. Roasted asparagus in salads is my favorite ode to spring. I love the smoky flavor roasting gives the tender little stems and with creamy avocado…fughedaboutit.

  9. Gorgeous salad, and that dressing would probably be great enjoyed right our of a straw! I’m a bit jealous of how pretty your avocado looks… I have the worst time finding good ones.

  10. Matea says:

    Love love LOVE avocados! And this salad reminds me of summer (!!) :)

  11. Aggie says:

    Oh I am loving this salad so much!! Love the collection of seasonal recipes, going to have to check them all out. This one looks delicious :)

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