Avocado and Asparagus Salad recipe

Crispy and creamy, sweet and tangy, this salad will surprise you with its full flavor. Experiment with whatever fresh herbs you have on hand for a new treat each time.

Ingredients:

• 2 pounds asparagus, thick ends removed, cut into 2-inch pieces
• 2 medium avocados, peeled, pitted, and diced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon white wine vinegar
• ½ tablespoon balsamic vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, 2 to 3 minutes. Remove, rinse under cold water, and drain.

2. Combine asparagus, avocados, lemon juice, and lemon zest in a large bowl; toss gently to coat.

3. In a small bowl, whisk together oil, parsley, cilantro, mint, vinegars, sugar, salt, and pepper. Pour over asparagus mixture and toss gently to coat. Serve immediately or chill for 2 hours.

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