Updated: Aug 25, 2020
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.
! bunch of Asparagus, at least 12 stalks
1 Avocado peeled and thinly sliced
1 English cucumber
1 medium red onion quartered and sliced thin
1/4 cup of fresh dill chopped and stems removed
4 yellow tomatoes diced
3 lemons juiced and zest
1 1/2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
Salt and pepper to taste
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 halves.
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, they remain part of each of the halves. Stack the ribbons of cucumber and slice down 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.