A fresh and springy salad! Perfect as a side dish or bulk it up into a main dish. Some great add-ons include chicken and quinoa or farro.
Course Salad
Cuisine American
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 4servings
Calories 537
Author Annalise Sandberg
Ingredients
For the vinaigrette:
¼cupfresh lemon juice(60 ml)
¼cupolive oil(60 ml)
1tablespoonhoney
¼cupgrated parmesan cheese(25 grams)
½teaspooncoarse salt
¼teaspoonground black pepper
For the salad:
1bunch asparagus, chopped, woody ends discarded
½tablespoonolive oil
Salt and pepper
4cupsmixed greens
1large avocado, sliced
Lemon vinaigrette, above
Additional Parmesan cheese, optional
Instructions
To make the vinaigrette:
Place all of the ingredients in a mason jar or tupperware with tight lid. Shake vigorously for a few seconds until combined. Taste and adjust seasoning as needed.
To assemble salad:
Preheat oven to 375°F. Toss the chopped asparagus, olive oil and salt and pepper and spread in a single layer on a sheet pan. Roast until fork tender, about 10-15 minutes (depending on size, adjust time as needed). Cool slightly.
Toss the roasted asparagus, chopped avocado and mixed greens with some lemon-vinaigrette. Serve immediately.
Notes
Note: Store leftover vinaigrette in the fridge for up to several weeks. Let come to room temperature for about 5 minutes, then shake to reincorporate.Lemon vinaigrette recipe adapted from Mountain Mama Cooks.