Ingredients:
- 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
- 1 avocado
- 1 bunch pencil asparagus, steamed for 3-4 minutes
- Juice of ½ lemon
- 4 tablespoons toasted pistachio nuts
- For the Basil Vinaigrette:
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon finely chopped shallot
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper
- 2 tablespoons chopped fresh basil
Preparation:
Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.
Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.
Serves 4 as an appetizer or 2 as a main course
ShesDaily.com
Disclosure: The above recipe adapted by marcrobioitc,about.com.
