Carb Lover created a chilled composed salad she calls “an ode to early spring,” with its last-of-season navel oranges and first-of-season asparagus. xena made it, too, and says it’s delicious and fresh tasting. Carb Lover’s photo would whet any hound’s appetite.

Here’s how it’s done: Prepare and chill all the components of the salad before assembling. Blanch asparagus spears; slice navel oranges into rounds; slice French radishes thinly; slice ripe avocados and spritz with a bit of lemon juice to keep them green. Make a vinaigrette (Carb Lover uses her blender) from fresh orange juice, champagne vinegar, half a shallot, extra-virgin olive oil, salt, pepper, and a tiny pinch of sugar. Arrange it all nicely on a platter or plates, drizzle some vinaigrette over, and garnish with chopped fresh mint. Pass more vinaigrette at the table.

Board Links: Spring Salad so good it deserves its own post

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