Spring is here but these past couple of days feel more like summer with the 80 degree temperature we are having. When it’s warm out, sometimes all I want is a fresh and flavorful salad; crisp and cold, of course. The local farmer’s market down the street had tender asparagus, delicate greens, and lots of radishes. They also have the very best and most beautiful kale and rainbow chard which I couldn’t resist.
I wanted to keep the freshness and natural flavors as much as possible in this salad and not over dress and drown out my earthy greens. I am a lover of salad dressing and tend to be way too liberal in my application so I was proud of myself for showing some restraint here. Besides, this avocado oil and meyer lemon dressing is best when just barely drizzled atop to give a hint of flavor since the avocado oil is a touch in the smoky side.
Avocado Meyer Lemon Dressing:
yield: 2-3 servings
1 T fresh meyer lemon juice
3 T avocado oil
1 clove garlic, minced
salt and pepper to taste
Combine lemon juice, avocado oil and garlic in a dish and whip with a fork until emulsified. You’ll know when it’s emulsified when the dressing turns opaque and it looks homogenous. Add salt and pepper to taste, set aside.
1/2 bunch asparagus, steamed but not soft. You want it to be slightly crunchy.
1 bunch mixed salad greens
1/2 avocado, sliced thin
Ricotta salata cheese, grated (just enough for garnish, approx 2 T)
Toast the ricotta salata in a dry non-stick skillet over medium heat. Keep moving the cheese with a spatula so it doesn’t burn. When it turns golden in color, remove from heat and place in a small dish, set aside.
Place the greens on the bottom of the dish and layer 8-10 asparagus stalks on top. Follow with half of the sliced avocado and fan it out. Sprinkle with toasted ricotta salata and drizzle the dressing over. Enjoy!