Cinco Spring Avocado Asparagus Salad
Ingredients
- 1 Bunch Fresh Asparagus cut into 1 inch pieces
- 1 large Avocado
- 1/2 Cup Julienne Fresh Spring Onion
- 1 Tbsp Chopped Fresh Garlic Scapes
- 1 Large Lime, just juice and zest
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1 tsp Chopped Fresh Chili
- 1/2 Cup Grape Tomatoes, cut in 1/2
- Avocado oil
- Salt and Pepper to taste
- baby greens (Optional)
Instructions
- Heat a saute pan over medium high heat. Put the coriander and cumin seeds in the pan to bloom the flavor. Toss them around a bit to lightly toast and bring out flavor and aroma. Grind them in a spice grinder roughly. Place them in a bowl.
- Heat a little avocado oil in the same pan, Add in the spring onion and stir. Cook for about 30 seconds. Then add in the asparagus, chili, and garlic scapes. Cook until the color of the asparagus is very pronounced. The vegetables should yield, but, not be overcooked. Place in the bowl with the spices. Allow to cool.
- Cut the avocado into strips or cubes. Toss with the Asparagus, etc, add in the tomato, lime, oil, salt, and pepper. Coat all evenly. Adjust seasoning as necessary. Serve as a side dish or with greens as a salad.