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Thanks to Just a Smidgen for this lovely spring salad (the one below is a variation of the original). I love asparagus and am always looking for new ways to eat it. I had never had it raw before today. I really like the flavor and crisp texture. The citrus adds a nice pop and the avocado a smooth, buttery-ness. The dressing is simple and a nice change from my usual vinaigrettes.  I hope you enjoy this salad as much as I did.

Spring Ribbons Salad 

Dressing:

  • 1/2 tsp kosher salt
  • 2 cloves garlic, finely minced
  • 1/2 cup plain yogurt or low fat sour cream
  • 1/3 cup olive oil
  • 3-4 tbsp fresh lemon juice
  • 1 tsp sugar
  • Chives, as desired

Salad:

  • 1/2 head butter lettuce (I used spinach since that is what I had on hand)
  • 1 grapefruit, segmented
  • 1 avocado, cut into chunks
  • 1/2 cucumber, sliced thinly
  • 4 radishes, sliced thinly
  • 1/2 bunch asparagus, shaved thin with a peeler


Combine the dressing ingredients, whisking smooth.

On a plate, place the lettuce. Top with segmented grapefruit, avocado, cucumber, radish slices, and asparagus shavings. Drizzle dressing over salad. Serves 3.

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