2 lb. fresh asparagus, break ends off and put spears into a plastic bag,
squeeze 1/2 a lemon into bag and add
3-ish Tbs. olive oil,
1/4 tsp. salt
Close bag and twirl the top, so it's tight. Holding it tight with one hand, squish the spears so the oil and juice coat all the spears.
Put spears into a 9 x 13 sprayed baking dish, and drizzle oil/lemon juice from the bag over them. Bake at 350 degrees for 30 minutes. Crisp tender spears. Sprinkle with the lemon zest, if you like. It's really good!
Anyway, back to the salad! I published another citrus salad with herbs and stuff, but this one is much better!
1 pomelo, halved and scoop out the sections, like a grapefruit. (Chelsea looked this up. It's a Chinese grapefruit, ancestor to our ruby grapefruit. Chelsea did this, because Marste and I were on the phone, speculating about which fruits were combined to make this one! Ha!)
1 5-oz. bag fresh spinach
1 ripe avocado, diced
1 bunch green onions, thinly sliced
Juice of 1 lemon
Equal-ish amount of olive oil
1/4 tsp. salt
1/8 tsp. pepper
A very small pinch of stevia powder. One of those tiny spoons that come in the jar of stevia, filled scantly, is about the right measured amount.
Dice the pomelo sections, so the pieces are about 1/2 inch "square." (I realize "square" is a reach, shape-wise!) Add the spinach, avocado, and green onions.
Mix the lemon juice, olive oil, salt, pepper, and stevia--add the stevia a bit at a time and taste in-between. The dressing needs to be not-quite-tart, as opposed to sweet! The pomelo is sweet and in those bites, sweet dressing would be bad! Ha!
Toss the salad with the dressing, and enjoy! Obviously, I served this with the asparagus. It looked like a lot of food, but I didn't have any leftovers! Ha!
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What would you suggest as a substitute for the avocado-allergic? I suspect the texture and fat content of the avocado are part of what makes the salad work. All I can think of is cheese: maybe herbed chevre?
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