Asparagus, avocado and orange salad
A great spring and fall salad. Great with grilled shrimp and lemon noodles.
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INGREDIENTS
Nutrition- 2lbs small asparagus spears
- 2medium avocados
- 2large oranges
- 3teaspoons fresh lemon juice
- 1⁄2cup canola oil
- 1⁄4cup red wine vinegar
- 1⁄4cup fresh orange juice
- 2teaspoons Dijon mustard
- 1⁄2teaspoon grated orange rind
DIRECTIONS
- Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
- Stean until JUST tender, no more than 4 or 5 minutes.
- Plunge into ice water to stop the cooking.
- Peel the oranges, remove the membrane on segments and cut into chunks.
- Peel and chop the avocados.
- Toss the three together with the lemon juice.
- Whisk the vinaigrette ingredients together.
- Pour over the salad and lightly pepper and salt-toss and serve.