California Avocado and Roasted Asparagus Salad

Serves: 4


1 lb. fresh asparagus, tough ends snapped off
1 Tbsp. olive oil
As needed Sea salt, to taste
5 oz. spring mix salad greens
1 cup grape tomatoes
1/2 red onion, thinly sliced
1 ripe, Fresh California Avocado, peeled, seeded and sliced
As needed Lemon Garlic Vinaigrette (see recipe below)

Lemon Garlic Vinaigrette Ingredients

1/4 cup fresh lemon juice
1 clove garlic, minced*
1 Tbsp. coarse Dijon mustard
1/8 tsp. Red pepper flakes
1/4 cup Extra virgin olive oil
As needed Sea salt, to taste
*If using roasted garlic double the amount.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit