Asparagus, Avocado & Almonds with Sesame Citrus Dressing
A light seasonal salad, with a zingy citrus dressing.
Richard Seifert
Asparagus, Avocado & Almonds with Sesame Citrus Dressing
24 spears fresh asparagus, tough ends snapped off and discarded 2 just-ripe avocados, flesh cut in wedges ½ cup almonds, toasted 2 tbsp sesame seeds, toasted Sesame citrus dressing: 3 tbsp extra virgin olive oil 2 tbsp orange juice 1 tbsp lemon juice 1 tsp sesame oil finely grated zest of ½ lemon, no pith sea salt and ground black pepper
© Annabel Langbein Media
http://www.annabel-langbein.com/recipes/asparagus-avocado--almonds-with-sesame-citrus-dressing/11
- Prep time:
- 5 mins
- Cook time:
- 3 mins
- Serves:
- 4
- 24 spears fresh asparagus, tough ends snapped off and discarded
- 2 just-ripe avocados, flesh cut in wedges
- ½ cup almonds, toasted
- 2 tbsp sesame seeds, toasted
Sesame citrus dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp sesame oil
- finely grated zest of ½ lemon, no pith
- sea salt and ground black pepper
Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine the dressing ingredients and toss gently through salad. Serve at once.
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