We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.
Asparagus, Avocado and Orange Salad
Asparagus, Avocado and Orange Salad
10 mins
+ 5 mins
Serves 4
Ingredients
- 3 oranges
- 2 tbsp Olive oil
- 1 tsp dijon mustard
- 2 bunches asparagus
- 2 avocados
Method
Put the finely grated zest and juice of one orange in a bowl with the olive oil and mustard. Mix well and season with salt and pepper.
Remove the skin and any white pith of the remaining 2 oranges and cut the oranges into segments. Set aside.
Trim off the woody base of the asparagus then cook in boiling salted water until tender, approximately 3 – 4 minutes. Drain and refresh under cold water to stop the asparagus cooking further. Pat dry with a paper towel.
Arrange the asparagus on a serving platter. Cut the avocado into cubes and scatter over the asparagus, do the same with the orange segments, then drizzle over the dressing.
