I’ve been waiting all week to make this & therefore share it with you! My mom first tried a salad similar to this at a great local restaurant named The Copper Onion (http://thecopperonion.com/menu). She made it while visiting last week and I haven’t been able to take my mind off of it.
This salad is the perfect way to transition from winter to spring (or from spring-summer as the weather in Salt Lake is warm), anyways it’s got many of my favorite foods: asparagus, arugula, sharp cheese, pistachios, avocado, and of course grapefruit. Grapefruit of any preparation is my favorite citrus. It’s giant, meaning that it lasts a while, is perfectly sweet + tart and it’s gorgeous. But most of all, it reminds me of my grandpa. Loving grapefruit is a must in my family because of that man! My grandpa passed away about 3 years ago, he was mostly blind and always wished he could help out more than his sight allowed him. But, he was able to peel the grapefruit for any sort of family gathering. I fondly remember him sitting at the bar peeling a big bowl of grapefruit many times when I went over to visit. He was really good at it too! Anyways, these memories & grapefruit make this salad even more wonderful!
- 1 bunch asparagus, washed and trimmed
- 10 ounces fresh arugula or spinach
- Sections from 1 pink grapefruit
- 1 avocado, cubed
- Handful of chopped pistachios
- 3 ounces extra sharp cheddar cheese
- Sautee or grill asparagus until tender and slightly charred, about 5 minutes
- Add all ingredients to salad
- Dress with Balsamic Vinaigrette, below
- 1/4 cup good quality Extra Virgin Olive Oil
- 1/4 cup good quality Balsamic Vinegar
- 1 garlic clove, grated
- Juice of 1/2 lemon
- Add all ingredients together, whisk until incorporated
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