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