Nectarine and White Asparagus Salad

 

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• Cooking and Prep: 10 m
• Serves: 6
• No Allergens

Start Cooking

For the Salad

1. In a salad bowl add the onions, scallions and asparagus and drizzle with ¼ cup of olive oil and 2 tablespoons balsamic vinegar and mix well.

2. Prepare grill pan on high heat. Add everything from the bowl and grill for 7 minutes, giving it a mix once. Remove from grill and place back in bowl.

3. Add the lettuce, nectarines and avocados.

For the Dressing

1. In a jar, add the remaining olive oil, vinegar, Tuscany spice blend, silan and mustard. Shake well and pour over salad right before serving.

Note:

You can make this salad the day before, just don't add the lettuce or dressing until right before you serve it.

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