Cara Cara and Asparagus Salad

By Hklbrries

Ingredients

• 3 Cara Cara oranges, divided
• 1 pound asparagus
• 1 avocado, peeled, pitted and diced
• 2 tbsp finely minced red onion
• 3 tbsp orange juice (from one of the oranges)
• 1 tbsp extra-virgin olive oil
• 2 tsp honey mustard or Dijon mustard
• 1/8 tsp salt
• Ground black pepper
• 1 head Bibb lettuce, torn into bite-sized pieces

Details

Servings 4

Preparation

Step 1

Gather zest from the peel of 1 orange. Peel and section 2 of the oranges. Cut the sections in half and place them in a large bowl. Squeeze and save the juice from the remaining orange.

Snap off and discard woody bases from asparagus, then cut the spears into 2-inch-long pieces. In a small saucepan, bring 1 cup of water to a boil. Place asparagus in boiling water for 1 minute, then drain and transfer immediately to a bowl of ice water. Drain.

Add avocado, red onion and the cooled, drained asparagus to the bowl of oranges.

In another bowl, whisk together the reserved orange juice, olive oil, mustard, salt and pepper to taste. Pour over the salad ingredients and gently toss.

Arrange lettuce on plates and top with the salad. Garnish with the reserved orange zest.