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Citrus and Asparagus Salad

Citrus and Asparagus Salad

By Andrew Ghali
0’ Prep time
45’ Cook time
45’ Total time
451 Calories
4 Serving

Summary

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Citrus and Asparagus Salad might be a recipe you should try. For $2.11 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 451 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. If you have mint, pepitas, feta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Citrus Asparagus Salad, Citrus Asparagus Salad, and Citrus Asparagus Salad.
Andrew Ghali 0 Followers

Step by Step

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Step 1

Using a sharp knife, cut the ends off one of the grapefruit. Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.
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Step 2

With the remaining grapefruit and orange, squeeze 2 T. juice from each fruit. Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper. Whisk to emulsify, set aside.
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Step 3

Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking. Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 T. of the dressing. In another bowl, toss quinoa with 1/4 c. of the dressing.
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Step 4

To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad. Sprinkle with the feta and pepitas and drizzle with the remaining dressing.

Ingredient

  • table salt
    table salt
    0.17 teaspoons
  • mesclun
    mesclun
    141.75 grams
  • black pepper
    black pepper
    4
  • extra virgin olive oil
    extra virgin olive oil
    6 tbsps
  • mint
    mint
    0.32 tbsps
  • red grapefruit
    red grapefruit
    2
  • lemon juice
    lemon juice
    1 tbsp
  • shallot
    shallot
    2
  • pumpkin seeds
    pumpkin seeds
    16 grams
  • orange
    orange
    2
  • feta cheese
    feta cheese
    50 grams
  • asparagus
    asparagus
    1
  • cooked quinoa
    cooked quinoa
    370 grams

Nutrition Facts

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