Asparagus and avocado salada recipe

This nutrient-packed Asparagus, Avocado, and Kale Quinoa Salad is a powerhouse of flavors and textures, perfect for a wholesome lunch or a side dish. It combines the earthiness of asparagus, the creaminess of avocado, the crunch of kale, and the nuttiness of quinoa, all tied together with a zesty lemon vinaigrette. Ready in under 30 minutes, it serves 4.

This vibrant salad not only makes a quick and satisfying meal but also provides a great way to enjoy the benefits of these superfoods. The combination of asparagus, avocado, and kale with the light, citrusy dressing creates a deliciously fulfilling dish that’s as good for your body as it is for your taste buds.

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
• 2 cups kale, stems removed and leaves finely chopped
• 1 ripe avocado, diced
• 1/4 cup sliced almonds (optional)
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine quinoa and water (or vegetable broth) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and allow to cool slightly.

2. Blanch the Asparagus: While the quinoa is cooking, bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes, until bright green and tender-crisp. Drain and immediately rinse under cold water to stop the cooking process.

3. Prepare the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and season with salt and pepper. Set aside.

4. Combine the Salad: In a large salad bowl, combine the cooked quinoa, blanched asparagus, chopped kale, and diced avocado.

5. Add the Vinaigrette: Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.

6. Serve: Sprinkle sliced almonds on top for an added crunch (optional). Season with additional salt and pepper if needed.

7. Enjoy: Serve the salad immediately, or chill in the refrigerator for about 15 minutes before serving for a refreshing touch.

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• Juice of 1 large lemon
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste