CALIFORNIA AVOCADO AND ROASTED ASPARAGUS SALAD

Ingredients

• 1.0001 lb. fresh asparagus, tough ends snapped off
• 1.0001 Tbsp. olive oil
• 0.000 Sea salt, to taste
• 5.0005 oz. spring mix salad greens
• 1.0001 cup grape tomatoes
• 0.500½ red onion, thinly sliced
• 1.0001 ripe, Fresh California Avocado, peeled, seeded and sliced
• 0.000 Lemon Garlic Vinaigrette (see recipe below)
• 0.000

  Lemon Garlic Vinaigrette Ingredients

• 0.250¼ cup fresh lemon juice
• 1.0001 clove garlic, minced*
• 1.0001 Tbsp. coarse Dijon mustard
• 0.125⅛ tsp. red pepper flakes
• 0.250¼ cup extra virgin olive oil
• 0.000 Sea salt, to taste
• 0.000 *If using roasted garlic double the amount.

Instructions

1. Preheat oven to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 10 to 15 minutes, just until crisp-tender. Time will vary based on the thickness of the asparagus; do not overcook. Immediately remove from hot baking sheet and cool.
2. Arrange salad greens on individual plates. Top evenly with roasted asparagus, tomatoes, onion and avocado. Drizzle with Lemon Garlic Vinaigrette.

Lemon Garlic Vinaigrette Instructions

1. Stir together the lemon juice, garlic, mustard and red pepper flakes. Whisk in olive oil. Taste and add sea salt if desired.

Serving Suggestions: Add baked tofu or fresh grilled scallops for a main-dish salad.

Beverage Pairings: Try with chilled sparkling wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.