spring salad with orange basil vinaigrette

Have I ever mentioned how much i love the seasons changing? Not for the weather reasons you might think, no, not me. But, for the food, the seasonal changing of the food. That’s what I live for. I love when fruits and veggies switch over. I love moving from oven roasting to outdoor grilling. I love salads that switch from hearty root vegetables, to bright colors and fresh fruits.

And, this salad? This salad is one of my favorites. Chockfull of fruits and vegetables, and topped with a bright citrusy, herby vinaigrette it screams spring in a bowl.

Ingredients:

1 large bag of mixed baby lettuce, washed and dried

1 clamshell of strawberries, hulled and quartered

2 oranges, supremed (removing individual segments without any of the pith)

1 bunch of skinny asparagus, woody ends removed, and chopped into 1 inch pieces

1 bunch of green beans, trimmed and chopped into 1 inch pieces

1 english cucumber, thinly sliced

1 avocado, peeled, seed removed, chopped and rinsed

4 scallions, sliced

2 Tbsp chives, minced

1 large bunch of basil, stems removed (about 2 1/2 cups packed)

1 clove of garlic

1 shallot

1/4 cup red wine vinegar

1/4 cup avocado oil

juice of 1/2 large orange

1 tsp salt

Directions:

Bring a large ot of water to boil.

Fill a large bowl with 2 cups of ice and top with cold water.

Once water is boiling, add green beans and blanch for about 3 minutes. Beans should turn bright green before removing them. Using a slotted spoon, remove beans from boiling water and add to ice water bath. (This stops the cooking process and locks in the bright green color).

Repeat the same process with the asparagus.

Let water bath sit about 10 minutes, drain, and place bowl in fridge to continue to chill asparagus and beans.

Place lettuce in a large salad bowl. Toss with green onions.

Scatter beans, asparagus, cucumbers, avocados, strawberries, and oranges across the top. Top with chives.

In a food processor, add roughly chopped shallot, garlic, basil, orange juice, avocado oil, red wine vinegar and salt.

Blend until smooth and bright green.

Serve alongside salad.