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Asparagus and avocado salad

This little beauty of a salad is courtesy of our friends at A delicious and simple way to use in-season avocados and asparagus, combined with fresh herbs from your garden.


  • 3 bunches of asparagus (approx 1 kg)
  • 2 medium avocados
  • 130 g baby spinach leaves (approx)
  • Juice and zest of 1 lemon
  • 2 tbsp of olive oil
  • 2 tbsp of fresh parsley, chopped
  • 1 tbsp of fresh coriander, chopped
  • 1 tbsp of white wine vinegar
  • ½ tbsp of balsamic vinegar
  • 1 tsp of caster sugar
  • 1 tsp of fresh mint
  • 2 tbsp slivered almonds
  • Salt and pepper to taste
  1. Snap off the tough ends of the asparagus and discard.
  2. Steam asparagus until just tender and bright green.
  3. Plunge the asparagus into cold water to halt the cooking time and drain well.
  4. Set aside.
  5. Peel the avocados then dice the flesh.
  6. Toss with the lemon juice and lemon zest, then add to the asparagus.
  7. Combine in large bowl with baby spinach.


  1. Whisk together the white wine vinegar, balsamic vinegar, olive oil, caster sugar, mint and parsley.
  2. Add salt and pepper to taste.
  3. Sprinkle over the slivered almonds.
  4. Pour over the salad and toss lightly.

Courtesy of

Follow our Avocado Growing Guide here >


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Asparagus and avocado salad Comments

  • Excellent information Great yum Recipes


  • This sounds very healthy and appealing so will be trying it for sure

    Karen Cunningham

  • So what do we do with the slivered almonds??????

    Joan Gilchrist

  • Hi Joan, we suggest scattering over the top or mixing them into the salad :) We will update this recipe, thank you for bringing this to our attention. Thanks, Jenna - Tui Team


  • This sounds delicious.... I think I might even add some smoked salmon too!!


  • Will make this for Christmas Day...


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