Winter always seems to mean eating heavier foods–stews, pastas, you name it–and every now and then I find myself looking for something fresh to balance things out. This salad is super light and always makes me feel rejuvenated and energized during those cold winter months. I love how the citrusy vinaigrette dresses up the greens and how the avocado and pine nuts add such great texture. This is definitely one that you’ll want to keep through spring–I make a big batch at the start of every week and can’t get enough of it. Enjoy!
P.S. For added flavor and a more spring-friendly recipe, consider toasting the pine nuts and adding citrus, such as fresh grapefruit, or adding extra basil to the vinaigrette.
Detox Salad
Prep time
Cook time
Total time
Ingredients
- 1 bunch asparagus
- 4 cups arugula
- ⅓ cup pine nuts
- ¼ cup basil, chopped
- 1 avocado, cubed
- 1 tbs olive oil
- Juice of one orange
- Juice of one lemon
- 1 tsp raw honey
- 3 tbs. good olive oil
- Salt and pepper to taste
Instructions
- Rinse asparagus into 1-inch pieces and sautee in olive oil for 5 minutes or until bright green. Remove from heat and set aside.
- In a large bowl, lightly toss arugula, asparagus, avocado, pine nuts, and basil.
- In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, and salt and pepper to taste. Pour over salad in small increments (I often end up with more dressing than I need), toss, and serve.
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