Asparagus, Jicama & Olive Salad with Grapefruit Thyme Dressing
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb asparagus, ends trimmed, cut in 1-inch pieces
  • 1 shallot, peeled and sliced
  • 1 t olive oil
  • ⅛ t salt
  • 1 c jicama, cut in ½-inch cubes
  • 4 c baby spinach, packed
  • 4 T black olives, sliced
  • 2 grapefruit, peeled and cut into segments
  • ¼ c walnuts, toasted and chopped
  • freshly ground pepper to taste
Dressing
  • ½ c grapefruit juice
  • 1 t brown mustard
  • 1 T shallot, minced
  • 1 t agave nectar
  • ½ t thyme, dried (or 1 teaspoon fresh thyme leaves)
  • ⅛ t salt
  • ¼ c olive oil
Instructions
  1. In a medium saute pan, heat olive oil. Add sliced shallot and cook about 1 minute. Add asparagus and saute about 7 minutes. Asparagus will brighten in color but will still be crispy. Add salt and freshly ground pepper. Transfer to a bowl to cool slightly.
  2. Make the dressing. In a medium bowl, combine grapefruit juice, mustard, minced shallot, agave nectar, thyme and salt. Stir to combine. In a steady stream, whisk in olive oil until dressing is fully mixed and emulsified.
  3. Add jicama and olives to the asparagus. Stir in dressing until well mixed.
  4. Place spinach on a platter or divided across four plates. Top with asparagus mixture. (Mixture will contain enough liquid to drizzle extra on the spinach). Top with grapefruit segments and walnuts.
Recipe by Prepgreen at https://www.prepgreen.com/asparagus-jicama-olive-salad-with-grapefruit-thyme-dressing/