Energetic salad is a savior on hot summer days like these we have now. I have always admitted that I am not a vegetarian. But I can hardly eat anything besides vegetables and fruits when the temperature rises above 30° Celsius outside.
Today’s recipe is nourishing and easy to cook. It actually contains chorizo which contradicts what I have said above. Somehow, I am ready to make chorizo an exception for its light and spicy nature. Asparagus gives a crunch to the salad. Avocado takes responsibility for the substantial part. And this sweet dressing made out of olive oil, maple syrup and lemon juice adds a finishing touch to the dish like icing on the cake.
If asparagus is your favorite ingredient among all other foods, have a look at this light refreshing Salad With Asparagus, Bacon And Poached Egg.
I also advise you to make this Spicy Shrimp and Watermelon Salad to cool down a little bit.
Enjoy your summer! Finally, it is here!
ALL PHOTOS by annuschka.com
Energetic Salad With Asparagus, Chorizo, Avocado And Sweet Dressing
for the salad
- mixed salad
- 5 dried tomatoes in oil
- 100g chorizo
- 6 stalks asparagus
- 125g mozzarella
- 1 avocado
- hard cheese (e.g. parmigiano, dziugas)
for the dressing
- 3 tablespoons olive oil
- 2 teaspoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon oregano+basil (dried)
| 1. ||Put thin slices of chorizo on the frying pan and cook at low heat for a few minutes till they get crispy. Take chorizo out of the frying pan and cook sliced asparagus stalks in the oil left from chorizo. |
| 2. ||Cut mozzarella into cubes. Cut a few dried tomatoes into halves. Peel off avocado, get rid of the seed and slice avocado into pieces to your taste. |
| 3. ||Make the dressing. Mix together olive oil, maple syrup, lemon juice, oregano and basil. |
| 4. ||Lay out mixed salad on a plate. Add asparagus stalks, chorizo, avocado, dried tomatoes, mozzarella. Drizzle with the salad dressing and add some grated hard cheese on top. |
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