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Asparagus and avocado salad

Servings 2

Ingredients

  • 1 garlic clove, grated
  • 1 2.5cm / 1-inch piece ginger, grated
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 450 g asparagus, woody ends trimmed, thinly sliced
  • 1 to 2 ripe avocados, peeled, seeded, flesh diced
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • sea salt and white pepper

Substitute

  • Asparagus: snow peas, sugar snap peas, fennel, broccoli
US Customary - Metric

Instructions

  • In a large bowl, add the garlic, ginger, soy sauce or tomari, sesame oil, and rice vinegar and whisk to combine. Add the asparagus and avocado and toss to coat in the dressing. Add the scallions, sesame seeds and season with salt and pepper.
  • Eat as is or see headnote for serving suggestions.

Notes

One avocado is fine, but add two if you’d like it creamier.