Looking for a simple vegan dish? Asparagus, Avocado, Rhubarb Salad is easy to make with three key ingredients, along with quinoa, tomato, cucumber, and red radishes.
This spring salad recipe came from George Restaurant in Toronto, a seasonal fine dining restaurant with a focus on multi course tasting menus.
And now you can make their Asparagus, Avocado, Rhubarb Salad at home!
Why You’ll Love This Spring Salad
“This Asparagus, Avocado, Rhubarb dish is perfect for this time of year. Interesting intense flavour. Very light and easy to make.” – Executive Chef Lorenzo Loseto
I’ve dined at George Restaurant, and love their unique blind tasting menu experience. I’m so happy you can make one of their dishes at home.
Introducing a fresh springtime delight by Executive Chef Lorenzo Loseto from this Toronto Michelin Guide recommended: the asparagus avocado rhubarb salad.
It’s a visually stunning dish that’s easy enough for weekdays yet impressive for entertaining. Of course, you can make the plating as intricately fine dining or as simple as you want.
This salad brings together the best of spring produce with a mix of textures and flavors, combining creamy (from the avocado) and crunchy (from asparagus and red onion), dry and juicy (from tomato and cucumber), and sweet and salty.
So if you’re looking for the perfect salad for your next spring brunch or dinner gathering, be sure to try this Toronto restaurant signature recipe. Plus, be sure to try visit George Restaurant too!
If you made this Toronto recipe, share you creation on Instagram, and tag @georgeonqueen and @travellingfoodie.
What Dishes To Serve With This Salad
Here’s what you can serve with Asparagus, Avocado, Rhubarb Salad:
Asparagus, Avocado, Rhubarb Recipe
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I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter.
Ingredients
Asparagus
- 2 bunches Asparagus, medium size or 3oz per person
- 50 mL Black Quinoa
- 50 mL Red Quinoa
Avocado Carpaccio
- 2 pieces Avocados
- Dash of Salt to taste
- Dash of Lemon Juice to taste
Rhubarb Slaw
- 1 small stalk Rhubarb
- 1/2 small Red Onion
- 1 small Cucumber
- 1 small Tomato
- 2 pieces Red Radishes
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
Instructions
- Cook Black and Red Quinoa based on package instructions
- Cut off woody stems of Asparagus and peel. Blanche lightly.
- Slice Avocado thinly. Rub with lemon and season with salt.
- Julienne Rhubarb Slaw vegetables. Toss in olive oil and honey.
- Assemble how you please. Presentation can be different.
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Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 251Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 53mgCarbohydrates: 22gFiber: 9gSugar: 7gProtein: 4g
Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.
Hope this Avocado, Asparagus, Rhubarb recipe gives you an idea on what salad dish to make for your next brunch or dinner gathering, especially in spring.
Let me know what other vegan or vegetarian recipes you’d like to see or from which Toronto restaurant.
