500 g asparagus, washed and any tough ends removed
120 g baby spinach leaves
1 medium-sized ripe avocado, halved then sliced thinly lengthwise
½ melon of choice, cut into 2 cm chunks or scooped into balls
3 radishes, thinly sliced
Citrus dressing*
3 TBSP crumbled feta (goat’s cheese)
Microgreens, to garnish (optional)
1 tsp black pepper
½ tsp salt
Citrus Dressing
Makes ¼ cup
2 TBSP lemon juice
2 TBSP orange juice
1 TBSP olive oil
1 TBSP wine vinegar
Blanche the asparagus by plunging it into boiling water for 3 - 4 minutes, then cooling in cold water for 2 minutes. Arrange the spinach on a serving platter or plate, then decoratively arrange the asparagus, avocado, melon and radish. Drizzle the citrus dressing over salad. Top with the crumbled feta and microgreens, if using, season with salt and pepper, and serve.
Citrus Dressing
Blend or whisk all ingredients together with salt and pepper to season until emulsified and thick.
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