Name: All Green Salad with Citrus Vinaigrette
Cook time: 25 minutes
Total time: 25 minutes
Yield: Serves 8
Ingredients: 2 tablespoons finely chopped shallot; 2 tablespoons red wine vinegar; ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 2 teaspoons honey; ⅓ cup extra-virgin olive oil; Kosher salt and freshly ground pepper; Kosher salt; 2 bunches asparagus (about 1½ pounds), ends trimmed and cut on a diagonal into 1-inch pieces; 1 romaine heart, roughly chopped; 1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced; 1 ripe avocado, cut into ½-inch cubes; 15 basil leaves, torn; ⅓ cup torn fresh dill fronds; Freshly ground black pepper

All green salad with citrus vinaigrette in a white bowl.

Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

Recipe notes

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