Radish, Avocado and Asparagus Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 443
- Total: 35 min
- Active: 35 min
Ingredients
Dressing:
1/2 cup walnuts, toasted
1 tablespoon chopped shallot
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
Salad:
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
8 ounces red radishes, cut into 1/4-inch wedges
1 lemon, halved
1 avocado, sliced into wedges
Finely chopped fresh tarragon, for garnish
Directions
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.