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Replicating Favorites: Asparagus, Avocado and Mint Salad

May 14, 2013

I remember tasting this simple salad around this time last year at Co.  The ingredients are seasonal and the preparation could not be simpler.  Thin ribbons of asparagus with buttery avocado slices were brought to life with a squeeze of lime juice and chiffon of mint.  The dressing is simply a drizzle of great quality olive oil and a sprinkle of fleur de sel.  Having bought some beautiful asparagus this weekend, I decided to try replicating this salad for a quick compliment to the quiche from Patisserie Claude.  

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All it took was the time to warm up the quiche for me to prepare the salad.  I shaved 6 spears of asparagus with a vegetable peeler, thinly sliced a quarter of Haas avocado, and tore up fresh mint leaves.   Carefully arranging the asparagus ribbons on the plate, I layered the avocado on top and scattered the mint on top.  A bit of lime juice, olive oil and coarse salt, I was ready to savor this light spring salad.

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Asparagus, Avocado and Mint Salad 

Inspired by Co.

Serves 1

  • 6 thick spears of asparagus
  • 1/4 Haas avocado
  • Mint leaves, chiffonade
  • Olive oil
  • Fleur de sel
  • Lime
  1. Wash the asparagus and remove the coarse roots.  Lay the asparagus spears on a cutting board and hold the tip steady, use a vegetable peeler to shave thin ribbons.  Carefully lay the ribbons on the plate.  
  2. Cut the avocado in half and then into quarter, removing the skin.  Slice the avocado into thin slices and lay on top of the asparagus.
  3. Scatter the mint leaves and sprinkle a pinch of fleur de sel on the avocado and asparagus.  Finish with a drizzle of olive oil and a squeeze of lime juice.
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