I made this Ribboned Asparagus Salad last Sunday, after mulling over sides to serve with a steak dinner. I was just going to roast the asparagus, which is one of my favorite ways to prepare this veggie, but then I decided turning it in a raw salad would be a nice change! This salad was incredibly refreshing, and provided a great contrast to a hot meal. I know that peeling asparagus may sound a little overwhelming, but it only took me about fifteen minutes to “ribbon” the entire bunch!
Category Archives: salad
Do you guys know what tomorrow is? Cinco de Mayo! I know it’s also the Kentucky Derby, but I made this salad for Chris and I before we left for Florida last week. I thought it was a perfect dish to celebrate Cinco de Mayo! A salad on Cinco de Mayo means less guilt when having a margarita! (A salad on Derby Day means less guilt when having a mint julep too!)
I frequently eat a salad for lunch. So, if I am committing to having one for dinner, then it needs to have a little something extra going on. In order to make this salad “dinner-worthy,” I roasted the tomatoes, sautéed the onions, and made a Honey Lime Vinaigrette with Cilantro.
To make two of my Deconstructed Guacamole Salads you need the following: 1 cup of grape tomatoes, 1/4 yellow onion, 4 cups (or handfuls) of spinach, 1 avocado, 1/2 cup crushed tortilla chips, 1 teaspoon of olive oil, olive oil cooking spray, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper (not pictured).
For the dressing, you need: 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon of honey, 1/2 minced garlic clove, 1/2 teaspoon of diced jalapeño, and 1 tablespoon of cilantro.
We want to begin by making the Honey Lime Vinaigrette with Cilantro, so the flavors can meld together. Start off by dicing your jalapeño pepper. I left out half of the seeds from the section I diced to add to the vinaigrette for spice, but you can leave more out for less heat.
Add 1/2 teaspoon of diced jalapeño, 1/2 of a minced garlic clove, and 1 tablespoon of olive oil to a small bowl or jar. Next add 1 tablespoon of honey.
Finally add 2 tablespoons of lime juice and 1 tablespoon of chopped cilantro.
Mix to combine, and set aside.
Now lets move on to the salad. Preheat your oven to 400 degrees. Slice one cup of grape tomatoes in half. Add tomatoes to a baking sheet coated with cooking spray. Spray your tomatoes with olive oil cooking spray and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Place the pan in the oven and roast for about 10 minutes. In the mean time, cut 1/4 of a yellow onion into rounds. Add to a pan and drizzle with 1 teaspoon of olive oil. Saute over medium-high heat for 10-15 minutes.
Remove your tomatoes from the oven. They will be soft, but should maintain their shape.
Once your onion is soft and brown with a little char, remove from the heat.
Before adding the onions and tomatoes, toss 4 cups of spinach with half of the Honey Lime Vinaigrette. Add the spinach to a plate, then top with the roasted tomatoes and sautéed onions.
Add a few crushed tortilla chips as croutons, then finally, top each salad with 1/2 of an avocado. I fanned mine, meaning you remove the pitted avocado with a spoon and then slice it lengthwise, leaving a small part connected at the top so that the finished avocado will “fan out” along the salad. Drizzle with the remaining dressing and enjoy!!!