Ingredients

  • 1 bunch asparagus, tender ends only, cut into 2″ pieces (blanched, if desired)
  • 1 avocado, cubed
  • 1 small head Boston or bibb lettuce, cored and roughly chopped
  • 1 tablespoon white wine or champagne vinegar
  • 1 palmful dried cranberries (or pomegranate arils when in season)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • goat cheese, crumbled, for garnish
  • 1 tablespoon honey
  • 4 large leaves kale, sliced chiffonade and blanched (I used black kale)
  • 2 tablespoons freshly squeezed lemon
  • 1 orange, supremed and sliced (I used Cara Cara; use what's available)
  • pepitas (roasted pumpkins seeds) for garnish
  • 1 cup cooked quinoa – great use for leftovers (or sub 1 cup prepared lentils or chickpeas)
  • 3 radishes, thinly sliced
  • Plate the salad in individual servings with a garnish of goat cheese and pepitas, plus a light sprinkling of salt and/or black pepper. Drizzle the vinaigrette over the top.
  • 1/4 teaspoon salt
  • salt and freshly ground black pepper
  • 2 scallions, thinly sliced
  • 4 ounces, smoked salmon, chopped or flaked
  • handful spinach, stems removed, sliced chiffonade

Ready In 25 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place the prepared ingredients from kale through and including quinoa in a large bowl and toss gently to mix.
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Step 2

  • Add the vinaigrette ingredients except the oil to a blender or a tall container (if using an immersion blender). Blend contents well. With the motor running, begin drizzling in the oil until well emulsified.Plate the salad in individual servings with a garnish of goat cheese and pepitas, plus a light sprinkling of salt and/or black pepper.
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Step 3

  • Drizzle the vinaigrette over the top.
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