Asparagus and Avocado Salad Recipe

  • 160 grams (4 or 5) thick asparagus spears
  • 1 avocado, halved, pitted, and peeled
  • 16 fresh mint leaves, chopped
  • 1/2 lime
  • 20 grams (about 2 tablespoons) extra-virgin olive oil
  • Pinch of fine sea salt per serving
  1. 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
  2. 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.