The asparagus has been amazing, this year. I see it on a ton of menus, and every time I find it, even in the most “regular” of grocery stores, the spears are thin, tender, and gorgeous. Yay asparagus. For this recipe, I sauté them, very lightly, with some olive oil and lemon, as a means of brightening them and making them stand out against the dressing.
Also, the vinaigrette for this is made with mustard and fresh grapefruit juice. I love this so much, for a variety of salads, but particularly with avocado. Delicious! It is one of the ways that I am using my mother’s Christmas gift to me: a NutriBullet. I poo-pooed this contraption before getting it–because, my heart belongs to the Vitamix that I don’t yet have. But, I’m happy to say that I’ve found a variety of uses for this wonderful contraption–it does a really wonderful job for not only smoothies, but salad dressing, soups, and more. Anyway, enough with my testimony! On to the recipe…
(Nearly) All Green Salad
- sauted asparagus
- 10-15 spears asparagus, cut into 2-inch pieces
- 1 t olive oil
- 1/2 lemon
- salt and pepper, to taste
- 5 oz baby spinach
- 1/4 fresh red grapefruit
- 1/2 small Haas avocado
- 2 T roasted pumpkin seeds
- juice of 1/4 fresh red grapefruit
- 1 T dijon mustard
- 1 T cider vinegar
- 1 T dried herbs (your choice)
- 1/4 t salt
- 1/2 t fresh ground pepper
- 2 T olive oil
- Heat, on high, a small sauté pan. When hot, add olive oil.
- Add asparagus, and quickly move around the pan to coat with oil. Add salt and pepper and then squeeze lemon over the asparagus.
- Cook for 1-2 minutes, until bright green and lemon juice is completely evaporated.
- Pull off of the fire and let cool while you prepare the rest of the salad.
- Separate the flesh of 1/4 of a grapefruit (from the “salad” ingredients list) in a large bowl. This is a bit messy, but try to keep the sections into chunks. There will be some juice that settles in the bottom of the bowl. Pour that juice into the blender cup.
- Make the dressing by first squeezing the other 1/4 grapefruit directly into the blender or blender cup. Feel free to include some of the grapefruit flesh.
- Add the rest of the dressing ingredients to the blender cup and blend until completely emulsified and frothy (will be a light yellow and completely opaque). Set aside.
- Put all of the salad ingredients into a salad bowl and drizzle the dressing over it (dress as heavily as you desire–I tend to use only about 1/4 of the dressing, but keep the rest in the fridge for additional salads over the next week.
Serving hint: I like to keep the salad somewhat pristine as I put on the table. Toss the salad before actually loading onto plates. The avocado and the grapefruit will break up and make the salad even more creamy than the dressing, alone.