Prep Time: 10 minutes
Servings: 2-4
Ingredients
- 1 bunch asparagus , (about 1 to 1¼ pounds)
- 1 avocado, cubed
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons lime juice
- salt and pepper, to taste
- fresh mint leaves, torn or chopped
Directions
- Wash the asparagus and remove any tough stalks. In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook just a few minutes until tender and bright green. Drain and plunge in a bowl of ice water to stop the asparagus from cooking.
- Drain the asparagus once it’s cool and pat dry. Cut into bite-size pieces.
- Place the asparagus pieces in a salad bowl. Add the avocado.
- Drizzle the salad with the olive oil and lime juice. Add salt and pepper, to taste.
- 1 Tablespoon extra virgin olive oil, 2 Tablespoons lime juice, salt and pepper
- Gently toss the salad.
- Add the mint leaves and serve.
