Asparagus, Avocado + Apple Spring Salad with Carrot Miso Dressing
Nothing says spring quite like an asparagus salad. This beloved vegetable whose
name is derived from a greek word meaning “sprout” or “shoot” is one of the very
first vegetables to literally do just that once spring has arrived.
Paired with fresh avocado, apple, spinach and Brazil nuts for a fresh crunch, then
drizzled with California Olive Ranch’s Carrot Miso dressing, This salad is bright,
filling and so delicious.
Ingredients
- 1 5oz container of fresh spinach
- 1/2 lb bunch of asparagus
- 1/2 of an apple, peeled and very thinly sliced. Cosmic Crisp and Granny
- Smith are both good options here
- 1 ripe avocado
- 3 tablespoons roughly chopped Brazil nuts
- 3 tablespoons California Olive Ranch 100% CA EVOO
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Pinch of pepper
- 4 tablespoons California Olive Ranch Carrot miso Vinaigrette
Instructions
- Preheat oven to 400F.
- Chop off rough ends of asparagus and rinse.
- In a sheet pan or oven safe dish, add asparagus, garlic powder, salt, pepper and California Olive Ranch 100% CA EVOO. Toss well.
- Place asparagus in preheated oven for 20-25 minutes. Until asparagus is tender and slightly crisping on the outside.
- While asparagus is cooking, prepare other ingredients by placing washed spinach in a large salad bowl.
- Peel and slice the apple very thinly, add to spinach.
- Slice avocado and add to salad.
- When asparagus is done cooking, allow it to cool for about 10 minutes before adding to salad.
- Add asparagus to salad and top with chopped Brazil nuts.
- Drizzle California Olive Ranch Carrot Miso dressing over the top of salad and toss well before serving.
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