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Ayla KavanaghArugula salad with Roasted Asparagus and Avocado
Arugula is one of my favorite greens. It is fantastic paired with asparagus and avocado. I used roasted chick peas in the image. You could substitute the walnuts with chick peas, pine nuts, or pecans.
This recipe can easily be doubled. The asparagus, dressing and nuts can be prepared up to 24 hours ahead.
Ingredients
Instructions
- Preheat oven to 450. Place asparagus on baking sheet and rub with 1 Tbsp olive oil. Salt and pepper to taste. Roast for 8-10 minutes.
- Toast the walnuts in a small sauce pan, over medium heat, until browned. Keep an eye on them, they can burn easily.
- Make the dressing. Mix the orange juice, 1 Tbsp. lemon juice, dijon mustard and honey in a small bowl. Whisk in the remaining 2 Tbsp. olive oil until emulsified.
- When asparagus is cool enough to handle. Slice into 1 inch pieces.
- Slice avocado into cubes and cover with remaining 1/2 Tbsp. of lemon juice to prevent from browning.
- Assemble the salad in a large bowl. Place arugula in bowl, add asparagus, avocado and walnuts. Pour desired amount of dressing over top and toss. Serve.
Calories
272.46Fat (grams)
23.66Sat. Fat (grams)
3.08Carbs (grams)
14.51Fiber (grams)
6.91Net carbs
7.60Sugar (grams)
5.28Protein (grams)
6.12Sodium (milligrams)
138.50Cholesterol (grams)
0.00
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