Roasted Asparagus and Avocado Salad with Lemon-Parmesan Vinaigrette

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 |

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 |

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette |

Roasted Asparagus and Avocado Salad with Lemon Vinaigrette |

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 |

Roasted Asparagus and Avocado Salad with Lemon Parmesan 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.


For the vinaigrette:

  • ¼ cup fresh lemon juice (60 ml)
  • ¼ cup olive oil (60 ml)
  • 1 tablespoon honey
  • ¼ cup grated parmesan cheese (25 grams)
  • 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:

  • 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:

  • Preheat oven to 375°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.
  • Toss the roasted asparagus, chopped avocado and mixed greens with some lemon-vinaigrette. Serve immediately.
Note: 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.


Calories: 537kcal, Carbohydrates: 23g, Protein: 8g, Fat: 49g, Saturated Fat: 9g, Cholesterol: 11mg, Sodium: 802mg, Potassium: 656mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1194IU, Vitamin C: 40mg, Calcium: 161mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.