Avocado and Asparagus Salad


– 2 lb asparagus
– 2 medium avocados
– juice and zest of 1 lemon
– 2 Tbsp olive oil
– 2 Tbsp fresh parsley, minced
– 1 Tbsp fresh coriander
– 1 Tbsp white wine vinegar
– 1/2 Tbsp balsamic vinegar
– 1 tsp sugar
– 1 tsp fresh mint, minced
– Salt and pepper, to taste


– Trim off the tough ends of the asparagus, then steam until just tender and bright green.
– Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
– Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
– In small bowl, whisk together white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
– Add salt and pepper to taste, then pour over the asparagus.
– Toss lightly, then spoon into a suitably sized bowl.

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