Salads
Asparagus, Radish & Grapefruit Salad with White Balsamic & Shallot Vinaigrette
This lovely salad is a wonderful addition to your summer backyard barbecues. Flavourful seasonal asparagus and tangy grapefruit complement the radish bite while feta, mint, dill and pine nuts round out this delicious must-have. Enjoy!
Updated
Ingredients
Salad
- 2 cups baby arugula (500 mL)
- 15 spears asparagus, trimmed and outer layer of stalk peeled (15)
- ½ cup pea shoots (125 mL)
- 1 pink grapefruit, segmented and cut into thirds (1)
- 1 avocado, diced (1)
- 2 radishes, thinly sliced on mandolin (2)
- 2 Tbsp pine nuts, toasted (30 mL)
- ¼ cup feta cheese, crumbled (60 mL)
- 2 Tbsp dill, chopped (30 mL)
- 1 Tbsp mint (15 mL)
Vinaigrette
- 1 Tbsp white balsamic vinegar (15 mL)
- 3 Tbsp canola oil (45 mL)
- ½ Tbsp Dijon mustard (7 mL)
- ½ Tbsp shallots, minced (7 mL)
- 1 tsp honey (5 mL)
Directions
Asparagus
- Place asparagus in a steamer basket set over boiling water. Steam covered, until easily pierced with a sharp knife, 2-6 minutes depending on size of the stalks.
- Remove from steamer basket and rinse asparagus under cold water to stop the cooking process. Shake to remove excess water and set aside.
Pine Nuts
- In a small fry pan over med-high heat, toast pine nuts until lightly browned and fragrant, about 2-3 minutes. Remove from heat and set aside.
Vinaigrette
- In a small glass jar with lid, combine vinaigrette ingredients and shake well.
Assembly
- In a large bowl, combine all salad ingredients. Toss well.
- Divide salad among 4 plates and drizzle with salad dressing.
Nutritional Analysis
| Calories | 286 |
|---|---|
| Total Fat | 23.4 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 9 mg |
| Sodium | 132 mg |
| Carbohydrates | 18 g |
| Fiber | 8 g |
| Sugar | 7.2 g |
| Protein | 5.7 g |
| Potassium | 557 mg |
