Description
This salad will surprise you. Not only is it visually appealing, but the flavors of the ingredients complement each other so well.
Ingredients
Scale
Citrus Vinaigrette:
- 1 Tbsp. shallot, minced
- 1/2 tsp. orange zest
- 1/4 tsp. lemon zest
- 1 Tbsp. lemon juice, freshly sqeezed
- 1/2 Tbsp. white wine vinegar
- 1/4 cup olive oil (organic, extra virgin)
Salad Base:
- 1 lb. asparagus
- 5–6 oz. baby arugula
- 2 Tbsp. chives, minced
- 1/4 cup sunflower seeds, roasted & salted
- 1 cup blueberries
- sea salt to taste
- black pepper to taste
Instructions
- Whisk together the ingredients for the vinaigrette and set aside.
- Wash the asparagus. Cut or break off the woody ends. Cut the remaining portion in 2-3 pieces about 1 1/2 inches long.
- Set a large saucepan with cold water and salt on the stove on high heat to boil. Once the water is boiling, put the asparagus tips in the water and boil for 2 minutes. Remove them from the water immediately and place in a colander under cold water to cool them down. Place them on a towel to dry.
- Blanch the rest of the asparagus for 2 minutes and cool under cold water in the colander. Set aside to dry on the towel, while you make the rest of the salad.
- Wash the blueberries and mince the chives.
- Place the arugula in a large salad bowel. Add the blueberries, asparagus, sunflower seeds and minced chives.
- Add the vinaigrette to the salad and mix well.