🥘 Ingredients
- trimmed asparagus from 6-8 oz
- roasted pistachios ¼ cup
- Aleppo pepper or gochugaru or red pepper flakes 0.25-0.5 tsp
- of a large avocado or small 1
- best-quality red wine vinegar or champagne/white wine vinegar, or lemon juice 2-3 tsp
- best-quality extra virgin olive oil 1-2 tbsp
- Kosher
If you didn’t buy pistachios, you can use pine nuts, almonds, or cashews. If your nuts/seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. If you’re using half of a large avocado and are making this salad again this week, store the other half in the fridge for the next time you make this salad. To preserve avocado’s freshness, either (a) store in an airtight container with a sliced onion, or (b) keep the pit intact and wrap tightly with cling wrap. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Mix in some chopped spinach (or other soft salad greens), slivered basil leaves, thinly sliced scallions, finely chopped cucumber, or chopped grapefruit. For added protein, fold in some cooked lentils. Shortcut: If you didn’t buy asparagus or don’t have time to prep it, simply dress ~5 oz mixed greens of choice with your best extra virgin olive oil and vinegar, and season with salt/pepper. Fold in the avocado and nuts.
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1Gather: trimmed asparagus from , roasted pistachios , Aleppo pepper or gochugaru or red pepper flakes , of a large avocado or small , best-quality red wine vinegar or champagne/white wine vinegar, or lemon juice , best-quality extra virgin olive oil , Kosher salt or sea salt and freshly cracked black pepper.
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2Dry off any residual moisture from the asparagus. Thinly slice the asparagus, crosswise, on a bias. Add to a large bowl.
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3Finely chop the pistachios (or blitz them in a spice grinder to speed things up). Add the pistachios and chili flakes (if using) to the asparagus.
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4Tear the avocado flesh into rustic chunks with your hands (or cut into cubes).
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5Drizzle the salad with 2 tsp of vinegar (or lemon juice) and 1 tbsp olive oil. Toss to combine, then taste and add 1/4 tsp sea salt (or 1/2 tsp kosher salt) and more vinegar or olive oil as needed. Add in the avocado chunks just before serving and lightly toss. Season with salt, pepper, or more chili flakes to taste.