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.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/arugula-asparagus-salad/