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Asparagus and Avocado Salad Recipe

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3.9 from 31 reviews

This vibrant Asparagus and Avocado Salad combines crisp asparagus, delicate fennel, creamy avocado, and a nutty panko topping with a tangy, sesame-infused tahini dressing. It’s a fresh, textured salad perfect for spring or any light meal, delivering bright flavors and a satisfying contrast between crunchy and creamy elements.

Ingredients

Fennel and Salad Base

  • 1 small fennel bulb (with fronds attached)
  • 3 Tbsp. fresh lemon juice, divided
  • 3/4 tsp. kosher salt, divided
  • 1 bunch asparagus, trimmed and sliced diagonally into thirds
  • 1/4 tsp. cracked black pepper, plus more for garnish
  • 1 large (or 2 small) avocados, peeled and cut into small wedges or thin slices

Toasted Topping

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. grated Parmesan cheese

Dressing

  • 2 Tbsp. tahini
  • 1 Tbsp. rice vinegar
  • 1 1/2 tsp. lower-sodium tamari (or soy sauce)
  • 1 tsp. maple syrup
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. fresh grated ginger (or dried)
  • 2 Tbsp. water

Instructions

  1. Prepare Fennel: Remove the stalks and root end from the fennel bulb. Cut it in half, then core each half with a knife. Peel off the tough outer layer and thinly slice each half using a mandoline. Reserve the fennel fronds for garnish. Place the sliced fennel in a bowl and toss with 2 Tbsp. of fresh lemon juice and 1/4 tsp. salt. Let this mixture marinate for 20 minutes to soften and develop flavor while you prepare the rest of the salad.
  2. Toast Breadcrumbs and Seeds & Cook Asparagus: Heat 1 Tbsp. of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and sesame seeds; stir frequently and cook for 3 to 5 minutes until they become golden and toasted. Transfer to a bowl. Add the remaining 2 Tbsp. olive oil to the skillet and increase the heat to medium-high. Add the sliced asparagus and cook for approximately 3 minutes, until barely tender but still retaining bright green color and some crunch. Season asparagus with 1/4 tsp. salt and 1/4 tsp. black pepper, then remove the skillet from heat. Once the toasted breadcrumb mixture cools slightly, mix in the grated Parmesan cheese.
  3. Make the Dressing: In a medium bowl, whisk together the tahini, rice vinegar, tamari (or soy sauce), maple syrup, toasted sesame oil, and grated ginger. Gradually whisk in water, 1 tablespoon at a time, until the dressing becomes smooth and creamy.
  4. Assemble the Salad: Arrange the cooked asparagus on a large serving platter. Scatter the marinated fennel slices on top, followed by the avocado wedges. Drizzle the remaining 1 Tbsp. of lemon juice over the avocado and season with 1/4 tsp. salt. Sprinkle the toasted panko-Parmesan mixture evenly over the salad. Finally, drizzle the prepared dressing over everything and garnish with the reserved fennel fronds and a few grinds of black pepper.

Notes

  • Using fresh lemon juice enhances the brightness and balances the richness of the avocado and tahini dressing.
  • Toasting the panko breadcrumbs with sesame seeds adds a delightful crunch and nutty flavor contrast.
  • Cook asparagus until just tender to retain its vibrant color and slight crunch for optimal texture.
  • If you don’t have a mandoline, thinly slice the fennel with a sharp knife for best results.
  • The dressing can be adjusted in consistency by adding more or less water, based on your preference.
  • For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.

Find it online: https://justsosavory.com/asparagus-and-avocado-salad-recipe/