Radish Avocado Asparagus Salad

Sourced from: foodnetwork.com

Dressing Ingredients:

½ cup walnuts

1 tbsp chopped shallot

1 clove garlic, smashed

⅓ cup extra-virgin olive oil

1 tbsp sherry vinegar

2 tsp honey

½ tsp salt

¼ tbsp ground black pepper


Salad Ingredients:

1 lb asparagus

8 oz red radishes, cut into ¼ inch wedges

1 lemon, halved

1 avocado, sliced into wedges

Salt and Pepper to taste



Instructions:

1. To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.

2. For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.

3. Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately. 

Radish Avocado Asparagus Salad