This is my favorite avocado creation I have tried thus far. This recipe is inspired by Native Foods and the Urban Gardener, however I tweaked the recipe by incorporating a few of my favorite ingredients- agave and sesame seeds. We used wild Greek asparagus, a lovely gift from Alekos, O pateras tou Nikou. We believe that the wild asparagus made this recipe pure perfection.
Alekos Wild Asparagus Salad
1 bunch wild asparagus
1 avocado, ripe and cubed
handful of mint, chopped
handful of parsley, chopped
1/2 -1 TBSP olive oil (Greek of course!)
2 TBSP lemon juice
1.5 TBSP agave
1 TBSP balsamic vinegar
Dash of sesame seeds
Himalayan sea salt/pepper
1. Cut asparagus into three parts and boil for three minutes.
2. Combine remaining ingredients (except for seeds) in a bowl and toss with asparagus.
3. Top with dash of sesame seeds.