The Perfect Summer Salad (Vegan Recipe)

I’m extremely lucky to have a weekend farmer’s market right downstairs from my apartment. Every Saturday morning, my husband and I go and look through the week’s best veggies. It's become a treasured part of our weekend routine! The past few weeks, we’ve had absolutely gorgeous asparagus, and the other night I was inspired to create something light, refreshing, and refined.

This simple salad is sure to become one of your spring and summer staples, and is perfect for a quick dinner, yet delicious enough to serve to guests. It might just be my favorite salad I’ve ever created!

Asparagus and Avocado Salad with Lemon Dijon Dressing

Serves 2 (meal sized portion) or 4 (side portion)

Preparation

Blanch your asparagus by immersing in salted boiling water for sixty seconds and follow by immersing in ice water immediately after.

Cut into bite sized pieces.

Combine salad ingredients into a large bowl and set aside.

Combine dijon, lemon juice, salt and cayenne and whisk together. Slowly drizzle in olive oil while still whisking to emulsify.

Pour dressing over your salad, toss well with your hands (they work so much better than salad tongs).

Serve and enjoy!