Name: All Green Salad with Citrus Vinaigrette
Cook time: 25 minutes
Total time: 25 minutes
Yield: Serves 8
Ingredients: 2 tablespoons finely chopped shallot; 2 tablespoons red wine vinegar; ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 2 teaspoons honey; ⅓ cup extra-virgin olive oil; Kosher salt and freshly ground pepper; Kosher salt; 2 bunches asparagus (about 1½ pounds), ends trimmed and cut on a diagonal into 1-inch pieces; 1 romaine heart, roughly chopped; 1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced; 1 ripe avocado, cut into ½-inch cubes; 15 basil leaves, torn; ⅓ cup torn fresh dill fronds; Freshly ground black pepper

All green salad with citrus vinaigrette in a white bowl.

Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

Recipe information

Total Time
25 minutes
Yield
Serves 8

Ingredients

Vinaigrette

2 tablespoons finely chopped shallot

2 tablespoons red wine vinegar

½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

2 teaspoons honey

⅓ cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Salad and Assembly

Kosher salt

2 bunches asparagus (about 1½ pounds), ends trimmed and cut on a diagonal into 1-inch pieces

1 romaine heart, roughly chopped

1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced

1 ripe avocado, cut into ½-inch cubes

15 basil leaves, torn

⅓ cup torn fresh dill fronds

Freshly ground black pepper

Preparation

Vinaigrette
Step 1
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
Salad and Assembly
Step 2
Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
Step 3
In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.
Do Ahead: Asparagus can be blanched up to 2 days in advance; store in a sealed container and refrigerate until ready to use.

TagsEpicurious Salad California Cuisine American Asparagus Vegetable Avocado Cucumber Side Lunch Brunch Dinner Dairy Free Vegan Vegetarian Gluten Free Nut Free 30 Minutes or Less Quick Easy

Recipe notes

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