Asparagus, Avocado and Orange Salad

clock 10 minutes + 5 minutes bowl Serves 4


  • 3 oranges
  • 2 tbsp Olive oil
  • 1 tsp dijon mustard
  • 2 bunches asparagus
  • 2 avocados
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  • Put the finely grated zest and juice of one orange in a bowl with the olive oil and mustard. Mix well and season with salt and pepper.

  • Remove the skin and any white pith of the remaining 2 oranges and cut the oranges into segments. Set aside.

  • Trim off the woody base of the asparagus then cook in boiling salted water until tender, approximately 3 – 4 minutes. Drain and refresh under cold water to stop the asparagus cooking further. Pat dry with a paper towel.

  • Arrange the asparagus on a serving platter. Cut the avocado into cubes and scatter over the asparagus, do the same with the orange segments, then drizzle over the dressing.

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