When people think of salads they think of cold and crisp lettuce and other vegetables. I really think when it comes to the whole making of salad it's really fun to think out of the box a bit. I love playing around with different ingredients and finding different ways of really enhancing the flavour of whatever I choose to put into the salad bowl. So in this salad I decided to roast asparagus and mushrooms until they were tender but still had a bite to them. Then tossed it together with cold crisp lettuce and creamy avocados, and there I ended up with a fun and interesting salad. So next time you make a salad, play around with different ingredients and different textures; you just might be pleasantly surprised.

Serves 4

Salad Ingredients:

  • 1 bunch of asparagus, cut in half
  • 2 portabello mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • coarse salt
  • freshly cracked black pepper
  • 1 head of iceberg lettuce, sliced thin
  • handful of chopped fresh parsley
  • 2 ripe avocados, sliced thin

Lime Vinaigrette Ingredients:

  • juice of 2 limes
  • 1 tbsp dijon mustard
  • coarse salt
  • freshly cracked black pepper
  • 1 tsp vegetable blend seasoning
  • 1 tbsp granulated sugar
  • 2 tbsp extra virgin olive oil

1. Preheat the oven to 425 F, place the asparagus and mushrooms onto a baking sheet. Drizzle the olive oil, and white wine vinegar. Season the veggies with salt and pepper. Roast the vegetables for a good 15-20 minutes or until crisp-tender.

2. In a large bowl, add in the sliced iceberg lettuce and chopped fresh parsley. Once the asparagus and mushrooms have finished roasting add that into the bowl as well. Slice the avocados and place them right on top of the salad.

3. In a small bowl, whisk together all of the vinaigrette ingredients listed until you see it all emulsified. Serve the salad immediately along with the dressing.

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