Looking for simple vegetarian dishes? Asparagus, avocado, rhubarb salad It’s easy to make using three key ingredients as well as quinoa, tomato, cucumber and red radish.
This spring salad recipe comes from George Restaurant in Toronto, a seasonal fine restaurant focusing on a multi-course tasting menu.
Now you can “go to Toronto” by making asparagus, avocado, rhubarb salad.
Why You Like This Spring Salad
“This asparagus, avocado, and rhubarb are perfect for this time of year. Interesting strong flavor. Very lightweight and easy to make.” – Executive Chef Lorenzo Loseto
I’ve had a meal George’s RestaurantAnd love their unique blind tasting menu experience. I’m glad you can make one of their dishes at home.
From then on, the Executive Chef Lorenzo Loseto introduced new spring joy Toronto Michelin Guide Recommended: Asparagus, avocado, rhubarb salad.
This is a visually stunning dish that is easy on weekdays, but impressively entertaining. Of course, you can use plated for complex dining or as simple as possible.
This salad brings together the best spring products, blending texture and flavor, combining creamy (from avocado) (from avocado) (from asparagus and red onions), dry and juicy (from tomatoes) (from tomatoes) and cucumber), as well as sweet and salty.
So if you are looking for the perfect salad in the spring, you need to try Toronto restaurant signature recipe For brunch or dinner. Also, be sure to try visiting George’s restaurants and their hidden Speakeasy Bar Secrette Happy Hour in Toronto.
If you have made this Toronto recipe, share your creations on Instagram and tag @GeorgeOnqueen and @travellingfoodie.
What dishes does this salad serve
Here is 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 works for you! Please share your work with me on social media and tag me so that I can view them: @travellingfoodie Instagram and Facebook and @travellinfoodie twitter.
raw material
asparagus
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2 bunches of asparagus, medium size or 3 oz per person
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50ml black quinoa
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50 ml red quinoa
Raw beef for avocado
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2 pieces of avocado
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Salt instrument
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A little bit of lemon juice
Rhubarb salad
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1 small stem big yellow
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1/2 small red onion
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1 small cucumber
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1 small tomato
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2 red carrots
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1 tablespoon honey
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1 tablespoon olive oil
instruct
- Cooking black and red quinoa according to packaging instructions
- Cut off the woody stems of asparagus and peel. Gently.
- Cut the avocado into thin slices. Season with lemon and salt.
- Julienne Rhubarb Slaw Vegetables. Toss with olive oil and honey.
- Assemble how you please. The demo may vary.
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Nutritional information:
yield: 4
Service size: 1
Amount per share:
Calories: 251Total Fat: 19gSaturated fat: 3GTrans fat: 0GUnsaturated fat: 15gcholesterol: 0mgsodium: 53mgcarbohydrate: 22gfiber: 9Gsugar: 7Gprotein: 4G
Please note that the nutrition information you see is provided by Nutritionix and is calculated automatically. This may vary depending on the specific ingredients you are using. To ensure the most accurate information, I recommend entering your specific ingredients into the nutrition calculator.
Hopefully this avocado, asparagus, rhubarb recipe will give you an idea of what salad dish to make for for your next brunch or dinner party, especially in the spring.
Let me know other vegan or vegetarian recipes or Toronto restaurants you want to see.
