Blood Orange Asparagus Salad with Ginger Miso Dressing
Recipe type: Salad, Side Dish
Prep time: 
Total time: 
Serves: 4-6 servings
A springtime salad made with sweet, raw asparagus, juicy oranges, creamy avocados, quinoa, and almonds with a drizzle of Ginger Miso Dressing. Vegan and gluten-free.
  • For Salad:
  • 1 lb. fresh asparagus
  • 2 cups cooked quinoa
  • 2 medium blood oranges
  • 1 large ripe, but firm avocado, thinly sliced
  • 1 teaspoon freshly grated blood orange zest
  • ½ cup raw almonds, roughly chopped
  • For Ginger Miso Dressing:
  • 2 Tablespoons lime juice
  • 2 Tablespoons avocado or another flavorless oil
  • 1 Tablespoon Fresh ginger, grated
  • 1 Tablespoon light miso
  • 1 Tablespoon pure maple syrup
  • Pinch garlic powder or minced garlic
  1. For Ginger Miso Dressing - place all of the ingredients into a blender or small food processor. Puree until smooth and creamy. Set aside.
  2. For salad - snap the tough ends from the asparagus spears. Line the spears up lengthwise and slice into very thin rounds, about 1/16-inch. Place in a serving bowl along with cooked quinoa. Add half of the Ginger Miso Dressing and stir well. Let stand so quinoa can absorb some of the dressing.
  3. Meanwhile, trim the ends of each orange so it will sit flat. Use a sharp knife to cut away the peel and pith as close to the flesh as possible. Over a bowl to catch the juice, carefully use a paring knife to separate the orange segments from the membranes. Place the segments in the bowl with the quinoa and asparagus. Gently toss again. Arrange the avocado slices over the top, sprinkle with chopped almonds and orange zest. Drizzle the remaining dressing over the top of the salad. Serve immediately.
Recipe by Cafe Johnsonia at