This is more of a summer salad idea than a full-on recipe. A few simple ingredients, no exact amounts to follow, something that can be casually put together in minutes! I brought this dish to a potluck barbecue and it instantly became a big hit!
- Asparagus, shaved into ribbons
- Quinoa, white or red or mixed, cooked and cooled off.
- Scallions, chopped
- Fresh mint leaves, torn into small pieces
- Avocado, chopped into small chunks
- Olive oil
- Lemon juice
- Salt & pepper
HOW TO SHAVE ASPARAGUS:
First, trim or snap off the ends of each spear. Then, holding the spear by the cut end with one hand, use a peeler to slice away from your hand with steady, even pressure. When the stalk starts to flatten, flip it around so the flat side is down, continue slicing until it's done. If the tips fall off, simply add them to the pile of shaved ribbons.