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Asparagus, avocado and orange salad

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“A great spring and fall salad. Great with grilled shrimp and lemon noodles.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
  2. Stean until JUST tender, no more than 4 or 5 minutes.
  3. Plunge into ice water to stop the cooking.
  4. Peel the oranges, remove the membrane on segments and cut into chunks.
  5. Peel and chop the avocados.
  6. Toss the three together with the lemon juice.
  7. Whisk the vinaigrette ingredients together.
  8. Pour over the salad and lightly pepper and salt-toss and serve.

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