Avocado Asparagus Salad: An Antipasto with Sass

Avocado Asparagus Salad

This recipe is adapted from a salad I’ve been craving at the restaurant chain Reginelli’s.  Their version comes with an Asian vinaigrette, ripe avocados, and fresh asparagus.  Although my recipe is my own, the one at Reginelli’s is very similar.

Ingredients:

* 1 cup Spinach, or Arugula

* 1/4 cup cherry tomatoes, halved

* small handful dried cranberries

* less than 1/4 cup cucumbers peeled and halved

* 1/4 an avocado cut into strips

* 1/4 cup red bell pepper, cut into strips

* a handful of asparagus spears de-stemmed

* 1 tablespoon olive oil

* cheese of choice: I sprinkled my salad with goat cheese, but Gorgonzola, Bleu, or another soft cheese works great here too

* 1/4 cup toasted pecans

1.) Prepare ingredients: wash produce and half/peel/slice accordingly.  Set aside.

2.) In a small saucepan, warm one tablespoon of olive oil.  Add asparagus spears and sauté for 3-5 minutes until tender, but still crispy on medium heat.

3.) Plate salad (spinach, tomatoes, cranberries, cucumbers, red bell pepper, pecans) and top with fresh avocado strips and asparagus spears.  Serve with a light vinaigrette (i.e., Asian), or a sweet balsamic vinegar.

Enjoy! Makes 1 serving.

–Helana Brigman

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