Asparagus, Orange and Red Onion Salad
Asparagus teams up well with citrus flavours, usually lemon. Here the orange slices and orange dressing provide a sweeter citrus backdrop. The red onion provides a punch of flavour, the feta provides little pockets of salty creaminess and the lettuce and cucumber refresh the palate.
- 2 bunches asparagus, woody ends removed
- 1-2 oranges
- 1 Lebanese cucumber, sliced
- 1/2 red onion, finely sliced
- 4 large handfuls mixed lettuce leaves including butter lettuce or baby Cos
- 100g feta cheese, sliced or broken into pieces
Orange and Olive Oil Dressing:
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- Pinch of salt flakes and pepper to taste
- Cut asparagus spears in half. Blanch, steam or microwave until tender crisp, 1-2 minutes.
- Remove skin, pith and pips from the oranges and cut into thin slices.
- To prepare the Orange and Olive Oil Dressing, combine all the ingredients in a screw topped jar.
- Arrange lettuce leaves on a serving platter or individual serving plates. Top with asparagus, orange, cucumber and red onion.
- Just before serving, shake the Orange Dressing well and drizzle over salad. Dot with feta and serve at once.
- For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
Recipe provided by the Australian Asparagus Council.