Citrus and Asparagus Salad

Ingredients

• •2 grapefruits
• •2 naval oranges
• •1 bundle of asparagus
• •1 tbsp lemon juice
• •2 teaspoons finely shallot
• •1 tbsp mint
• •6 tbsp olive oil
• •½ tsp salt
• •pepper
• •2 cups quinoa
• •5 oz spring greens
• •⅓ cup feta cheese
• •¼ cup pepitas

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Using a sharp knife, cut the ends off one of the grapefruit.
2. 2Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.
3. 3With the remaining grapefruit and orange, squeeze 2 tablespoons juice from each fruit.
4. 4Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper.
5. 5Whisk to emulsify, set aside.
6. 6Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.
7. 7Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 tablespoons of the dressing. In another bowl, toss quinoa with 1/4 cup of the dressing.
8. 8To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad.
9. 9Sprinkle with the feta and pepitas and drizzle with the remaining dressing.