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Rosh Hashana

Tu B'Shevat

Side Dishes

Grilled Asparagus, Avocado and Watermelon Salad

1/4 cup extra-virgin olive oil
1/2 tsp. salt
juice from half of a lemon
2 large garlic cloves, sliced thin
large shallot, sliced thin
pepper to taste
bunch asparagus, washed and trimmed
1 Tbsp. honey
tabasco to taste
juice from one lime
jalapeño pepper, to taste (preferably fresh, or any hot pepper you like)
salt and pepper
avocado, cut in half and pit removed
cup diced watermelon
fresh chopped herbs (optional)

Prepare marinade: Whisk together the oil, salt, lemon juice, garlic, shallot and pepper to taste. Place asparagus in a shallow dish and pour marinade over top. Marinate for at least an hour.

Preheat the grill to high heat. When ready, remove asparagus from marinade, reserving marinade. Grill 2 to 3 minutes, unless stalks are very thick. Cool. Slice into 2-inch pieces.

To Assemble: Take the reserved asparagus marinade and season with the honey (you may like it sweeter, and so can add more honey; don't forget there will be sweet watermelon in the salad as well), tabasco, lime juice, minced jalapeño, salt and pepper. It should have a pleasant balance of heat and sweetness.

Spoon the avocado flesh out of the peel into a bowl. Try to cut into thin, regular slices.

Add the watermelon and grilled asparagus to the bowl; toss with the vinaigrette. Add fresh chopped herbs (optional).

Serve chilled or at room temperature.

Serves 4 to 6.

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