Spring Asparagus Ribbons Salad
 
 
Ingredients
Dressing
  • 1/2 tsp kosher salt
  • 2 cloves garlic
  • 1/2 cup plain yogurt or low fat sour cream
  • 1/3 cup olive oil
  • 3-4 tbsp fresh lemon juice
Salad
  • 1/2 head butter lettuce
  • 1 grapefruit
  • 1 avocado, cut into chunks
  • 1/2 cucumber, sliced thinly
  • 4 radishes, sliced thinly
  • 1 bunch asparagus
Instructions
  1. Prepare the dressing. Finely mince or press garlic cloves. Sprinkle with salt. Using the flat edge of your knife at a slight angle, drag and scrap the salt and garlic together to blend and create a paste.
  2. In a small bowl, whisk together this garlic paste, the yogurt or sour cream, olive oil and lemon juice until well blended.
  3. Rinse butter lettuce leaves, pat dry and arrange on a serving platter. Cut of the top and bottom of the grapefruit then cut away the remaining rind. Using a sharp paring knife, slice between one grapefruit section and its membrane. Repeat on the other side of the section and remove. Continue to cut and remove the remaining sections of grapefruit. Retain the remaining grapefruit pulp.
  4. Top the bed of lettuce with grapefruit sections. Add the avocado pieces, cucumber and radish slices. Squeeze the remaining pulp of the grapefruit to drizzle juice all over your salad.
  5. Holding each asparagus stalk lightly, snap in two to remove the tougher portion. Then, using a sharp paring knife, pull away most of the “thorns” on the edge of the asparagus stalks. Lay the stalk on a cutting board, using a vegetable peeler, cut from stem to top to make strips of asparagus. Repeat until each stalk has been made into ribbons.
  6. Arrange the ribbons atop the salad. Put the dressing on the side or drizzle over and serve immediately.
  7. Adapted from Better Homes and Gardens
Recipe by Just a Smidgen at https://justasmidgen.com/2012/03/13/spring-ribbons-salad/