Enjoying produce at its peak is a magical experience.
I particularly like this salad for pregnant and nursing moms because of its high concentration of folate, potassium, fiber and Vitamin C. The sesame seeds are also a lactogenic - helping increase milk supply.
It takes only 15 minutes to prepare and is a great dish you and the whole family can enjoy.
1 teaspoon fresh squeezed orange juice
1 teaspoon toasted sesame seeds
1 teaspoon white wine vinegar
1 teaspoon fresh chopped basil
½ teaspoon minced garlic
½ teaspoon minced ginger
1 tablespoon olive oil
Pinch of salt
10 large asparagus
2 oranges (segmented)
Peel the garlic and ginger. Using a sharp knife mince both ingredients.
In a bowl, combine the first six vinaigrette ingredients along with a pinch of salt. Slowly add in the olive oil, continuing to mix until the viniagrette is completely combined. Set aside.
*Note: If you’re not comfortable with small cuts, use a microplane to grate the garlic and ginger. You can also use a small blender or small chopper to make the dressing. Simply set aside the sesame seeds and add them in once the dressing has been made.
To prepare the salad, first thoroughly wash the asparagus and pat dry. Holding the woody stem of the asparagus, place your peeler close to your fingers and glide it down the length of the asparagus until you reach the tip. Continue the process until you have successfully shaved each asparagus into delicate ribbons.
Place the asparagus ribbons in a bowl.
Using a sharp knife cut off the outer peel of each orange. One at a time, hold each orange in your hand and make diagonal cuts between the white membranes to release the orange segments. Complete this process over the bowl of asparagus ribbons to catch all of the juice and cut orange segments. If you're not sure how to segment an orange, check out this quick video.
Pour the vinaigrette over the asparagus and orange slices. Using your hands, combine the ingredients until the ribbons are fully coated. Let the salad stand for 10 minutes before serving.
Plate and enjoy!
Tip: The vinaigrette can be made the night before and will stay fresh in the fridge for a week.
Variations: Try the vinaigrette on a bed of fresh greens, like arugula and spinach, and top with shaved almonds. Yummy!