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.

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.

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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.

get the recipe

Roasted Asparagus and Avocado Salad with Lemon Parmesan Vinaigrette

Yield: 2 main, 4 side servings

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.

Print Recipe

Ingredients:

For the vinaigrette:

• 1/4 cup (60 ml) fresh lemon juice
• 1/4 cup (60 ml) olive oil
• 1 tablespoon honey
• 1/4 cup (25 grams) grated parmesan cheese
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

For the salad:

• 1/2 bunch asparagus, chopped
• 1/2 tablespoon olive oil
• Salt and pepper
• 4 cups mixed greens
• 1 large avocado, sliced
• Lemon vinaigrette (above)
• Additional Parmesan cheese (optional)

Directions:

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.

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.

#EatSeasonal

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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