Asparagus, avocado and orange salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great spring and fall salad. Great with grilled shrimp and lemon noodles. Ingredients:
2 lbs small asparagus spears |
2 medium avocados |
2 large oranges |
3 teaspoons fresh lemon juice |
1/2 cup canola oil |
1/4 cup red wine vinegar |
1/4 cup fresh orange juice |
2 teaspoons dijon mustard |
salt |
black pepper |
1/2 teaspoon grated orange rind |
Directions:
1. Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
2. Stean until JUST tender, no more than 4 or 5 minutes.
3. Plunge into ice water to stop the cooking.
4. Peel the oranges, remove the membrane on segments and cut into chunks.
5. Peel and chop the avocados.
6. Toss the three together with the lemon juice.
7. Whisk the vinaigrette ingredients together.
8. Pour over the salad and lightly pepper and salt-toss and serve.
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