This plate of food is one of my favorite light meals. It's a simple salad with incredible flavor. Feel free to substitute the orange for a different fruit. The sweetness is a great compliment to the salty sourness of the salad. Serves 2.
Ingredients 1 avocado 1 bunch of asparagus, washed and trimmed zest from 1/2 lemon or to taste, sliced thinly sea salt or flake salt fresh black pepper 2-3 chives (and the blossoms if they're in season) juice of half a meyer lemon 1/2-1 T extra virgin olive oil 1 cara cara orange Procedure Slice the avocado into wedges and arrange half on each plate. Lightly steam the asparagus in salted water just until it turns bright green. Allow to cool slightly. Arrange half the asparagus on top of the avocado. Sprinkle the zest over the asparagus and season with pepper and a small pinch of salt to taste. Snip chives and blossoms over the asparagus. Squeeze the lemon and drizzle the olive oil over the asparagus. The dressing sort of makes itself right on the veggies. Slice the orange into small triangles and arrange on the plate next to the salad. Enjoy!