Roasted Asparagus, Avocado and Arugula Salad
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4.5
30 reviews
Excellent
Roasted Asparagus, Avocado and Arugula Salad
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Elegant spring salad recipe. Roasted asparagus, toasted pine nuts, avocado, arugula & sweet citrus dressing. Easy vegan sub, kosher for Passover.
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Ingredients
- 1 pound asparagus (choose thicker, larger stalks if possible)
- 3 tablespoons extra virgin olive oil, divided
- salt and pepper
- 1/3 cup pine nuts
- 3 tablespoons freshly squeezed orange juice
- 1 1/2 tablespoons freshly squeezed lemon juice, divided
- 1 1/2 teaspoons finely chopped fresh basil
- 1 teaspoon honey or agave nectar (use agave for vegan)
- 1 ripe avocado
- 5 ounces arugula (about 4 cups)
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Instructions
- Preheat oven to 450 degrees F. After you clean your asparagus, make sure to pat it totally dry before proceeding. Slice the tough stalk ends from your asparagus (1-2 inches at the bottom of each stalk).
- Place the asparagus on a baking sheet; I foil line my sheet for easier cleanup. Drizzle the stalks with 1 tbsp olive oil, then rub each stalk with your hands to evenly coat with oil. Sprinkle with salt and pepper—freshly ground black pepper is best. Place prepared asparagus into the oven and let it roast for 12-15 minutes till the toughest parts of the stalks are tender and the leafy tips are starting to get crispy.
- While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve.
- When the asparagus has finished cooking, remove from the oven and allow to cool to room temperature. Cut each stalk into 4-5 pieces each. Discard any overly tough ends that did not get tender during roasting.
- In a small bowl, whisk together orange juice, 1 tbsp lemon juice, basil, honey and a pinch of salt. Vegans can sub agave for the honey in the dressing, or leave it out. As you whisk the mixture rapidly, very slowly drizzle in the remaining 2 tbsp olive oil till emulsified with the juice mixture. Reserve dressing.Cut the avocado into small cubes. Sprinkle with the remaining ½ tbsp lemon juice to keep it from turning brown.
- In a large salad bowl, combine the arugula, roasted asparagus, toasted pine nuts, avocado and dressing. Toss gently till the ingredients are well mixed and the arugula is evenly moistened by the dressing. Season the salad with additional salt to taste, if desired. Serve.
- This salad is easily doubled for a crowd, and can be partially made ahead for easier serving. Roast the asparagus and toast the pine nuts in advance, and juice the citrus for the dressing, then store in airtight containers till ready to serve (refrigerate the asparagus and juices for up to 24 hours before serving). Just before serving, slice the avocado, whisk the dressing and toss the salad. It tastes best at room temperature, so if you’re making some elements ahead, be sure to take them out of the refrigerator and let them return to room temp before tossing the salad.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
10mg
(0%)
Potassium
464mg
(13%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1200IU
(24%)
Vitamin C
16.8mg
(19%)
Calcium
60mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 10mg | 0% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 60mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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