Ingredients and Weight:
- Asparagus, 1 pound, trimmed
- Avocado, 2 medium, ripe
- Red onion, 1 small, thinly sliced
- Feta cheese, 1/2 cup, crumbled
- Lemon juice, 2 tablespoons
- Olive oil, 1/4 cup
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
5 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender-crisp. Remove from heat and drain.
- While the asparagus is cooking, cut the avocado into cubes and slice the red onion.
- In a large bowl, combine the asparagus, avocado, red onion, and feta cheese.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour over the salad and toss to coat.
Nutritional Information:
(Per serving)
- Calories: 150
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Fresh, light, and flavorful
- Creamy and crunchy textures
- Perfect for a summer meal or lunch
- Easy to make and customizable
User Comments:
- "This salad was so delicious! The asparagus was cooked perfectly and the avocado added a creaminess that balanced out the tangy flavors of the lemon and red onion."
- "I love how easy this salad is to make. It's perfect for a quick lunch or dinner and I can always find the ingredients at my local supermarket."
- "The feta cheese adds the perfect salty touch to this salad. I also like to add some chopped walnuts for a bit of extra crunch."
Special Precautions and Tips:
- Choose asparagus spears that are bright green and have tight tips.
- Cook the asparagus just until it is tender-crisp, or it will become mushy.
- If you don't have feta cheese, you can substitute crumbled blue cheese or goat cheese.
- To make this salad vegan, omit the feta cheese and use olive oil instead of butter.
