Follow these steps for perfect results
Asparagus Spears
Cut into 1 inch pieces
Avocados
Peeled and chopped
Oranges
Peeled, segmented, and cut into chunks
Fresh Lemon Juice
Canola Oil
Red Wine Vinegar
Fresh Orange Juice
Dijon Mustard
Salt
Black Pepper
Grated Orange Rind
Snap off the ends of the asparagus spears and cut into 1-inch pieces.
Steam the asparagus until just tender (4-5 minutes).
Plunge the asparagus into ice water to stop the cooking process.
Peel the oranges, remove the membrane, and cut into segments.
Peel and chop the avocados.
Combine the asparagus, orange segments, and avocado in a bowl.
Add lemon juice to the bowl with the asparagus, oranges, and avocados.
In a separate bowl, whisk together canola oil, red wine vinegar, orange juice, and Dijon mustard.
Pour the vinaigrette over the salad.
Season with salt and pepper to taste.
Gently toss the salad to combine and serve immediately.
Expert advice for the best results
For a richer flavor, toast the asparagus lightly before steaming.
Add crumbled feta cheese for a salty element.
Chill the salad for 30 minutes before serving for a refreshing experience.
Everything you need to know before you start
5 minutes
The vinaigrette can be made ahead of time.
Arrange salad on a plate and drizzle with extra vinaigrette. Garnish with fresh herbs.
Serve as a side dish with grilled fish or chicken.
Serve as a light lunch with crusty bread.
The crisp acidity of Sauvignon Blanc complements the tanginess of the salad.
A refreshing and light pairing.
Discover the story behind this recipe
Commonly enjoyed as a fresh and healthy salad option.
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