Asparagus Salad

This is another simple no cook salad to make for the summer, there is a bit of prep work but it is well worth it. I serve with seared tuna or chilled diced crab and a few toast points.

Asparagus Salad

Ingredients

! bunch of Asparagus, at least 12 stalks
1 Avocado, pealed and thin sliced
1 English cucumber
1 medium red onion quartered an sliced thin
1/4 cup pf fresh dill chopped and stems removed
4 yellow tomatoes diced
3 lemons juiced and zest
Olive oil
1 1/2 table spoons Dijon mustard
1/8 teaspoon cayenne pepper
Salt & pepper to taste

Directions

With a peeler cut the Asparagus into ribbons, you will be able to ribbon about 3/4 of each of the stalks with the peeler - the balance of each of the stalks chop into 1/4 inch pieces. Stack the ribbons and cut them into half's.
Next take the English cucumber and cut it into thirds and the half the thirds, place the cut half side down on the cutting board and with the peeler cut the cucumber into ribbons. You will be able to ribbon about 3/4 of each of the sections and like the asparagus dice the remain part of each of the half's. Stack the ribbons of cucumber and slice sown the center to half.
Place the asparagus, cucumbers, onions, dill and tomatoes into a large bowl and toss to mix.
In another bowl add the Dijon mustard, zest, cayenne pepper, salt and pepper and stir well. Now add the lemon juice and an equal part olive oil to the lemon juice and whisk to combine. You will want to whisk for at least 2 minutes or so. Now pour the dressing over the salad and toss well to coat all the veggies.
Cover and let stand in the fridge for about 30 minutes.
Only cut and prep the Avocado prior to serving, add the slice to the salad right before the final toss and serve.


Next post Sunday night.

Enjoy cooking