Beautiful sweet Cara Cara oranges are a favorite treat this time of year and I find many ways to incorporate them into my recipes including salads. This particular recipe was sitting amongst the to make pile and then waited long enough in the draft pile until time to share now that I’ve made it three times…I don’t recall where I found the recipe to give credit to, it just popped into my mailbox one day some time ago so thanks to the original I have a nice fresh addition to the salad pages as well as a pretty interesting salad dressing.
My favorite salad of the week was a grilled asparagus, avocado, lemon with mixed lettuces. Squeeze the grilled lemon over asparagus and avocado before adding to the lettuce…the dressing is enough for several salads if you drizzle the dressing around the bowl edges then toss greens etc. to just lightly coat the ingredients, salads don’t like to swim.
Recipe adapted from ???
6-8 asparagus spears
1 avocado halved
1 lemon quartered
1 Tablespoon Prepared Horseradish (that was a little much so I cut it back to half of the amount)
3 tablespoon honey
2 tablespoon Dijon mustard
2 tablespoons minced shallots
1 clove of minced garlic
zest of 1 orange
*optional pinch of Tajin
1/2 teaspoon fresh thyme leaves, minced
1/4 cup orange Champagne vinegar
3/4 Cup EVOO
Salt and white pepper to taste
1. Preheat a grill or grill pan to medium high heat. Season the asparagus and avocado with olive oil and salt. Place asparagus and avocados on the grill and turn every minute for 4 minutes total.
Remove from grill let cool and slice the avocado
2. In a large salad bowl, place avocados, asparagus, citrus segments, and mixed lettuces. Drizzle in citrus horseradish vinaigrette and season with salt. Gently toss salad and serve in chilled salad bowls or plates.
1. Combine all ingredients except oil
2. Whisk the oil into the dressing slowly to emulsify