This arugula asparagus salad will lend color and bright flavor to your table.
I must say I have never been a big fan of arugula because of its strong flavor. Here lately I also find myself in a rut eating the same foods. To change this, I set out to combine unexpected ingredients for layers of flavor and texture to compliment the peppery arugula. And surprise, surprise…. I love this arugula salad dressed with my avocado vinaigrette!
Top this arugula asparagus salad with my avocado vinaigrette and you have an elegant spring salad worthy of serving to any guests.
Arugula Asparagus Salad
This elegant spring salad combines the peppery arugula with the delicate flavor of asparagus and a spicy avocado vinaigrette.
Author: Thyme and Tarragon
Recipe type: Salad
Ingredients
- Salad:
- 6 cups of baby arugula and spinach
- 1 bunch purple asparagus - about 12 spears
- ½ cucumber
- ¼ cup chopped hazelnuts
- Dressing:
- 1 small avocado - peeled and seeded
- 1 jalapeno - deseeded and deveined and cut into chunks
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup filtered water
- 1 tablespoon fresh cilantro
- 1 teaspoon fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- For the Dressing: Put ingredients in blender and blend until smooth. Set aside.
- For the salad: Snap off though ends of asparagus and discard. Then snap each spear into three equal pieces. Peel the cucumber and slice into thin slices. Wash arugula and spinach and spin in lettuce spinner and let dry.
- In large salad bowl alternate layering salad ingredients. First cover bottom of bowl with spinach and arugula. Then add some asparagus and cucumber slices. Lastly sprinkle some chopped hazelnuts.
- Repeat layering until the bowl is full.
- If you plan on serving the salad immediately you can also pour a little dressing on each layer while making the salad. Or set dressing beside salad and let everyone pour their own.
