Spring has officially sprung in the Pacific Northwest, and what better way to celebrate the season of fresh produce than with a fresh spring salad!

We love this spring salad with subtly sweet asparagus, peppery arugula, nutty parmesan cheese, creamy avocado, and a tangy lemon vinaigrette. Packed with vitamins and bursting with flavor, this salad is the perfect addition to any meal or as a light and refreshing lunch option.

VINAIGRETTE

Ingredients:

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Add all ingredients to a small jar and shake well. Set aside until ready to use.
2. Store in the refrigerator for up to a week.

ASPARAGUS SALAD

• 1 lb large asparagus, ends trimmed
• 3 oz fresh arugula
• 2 small avocado, pitted, peeled, and chopped
• 1/2 cup shaved Parmesan
• 1/3 cup Albina City Nuts Tavern Mix
• Salt & pepper, to taste

1. Shave asparagus spears into long ribbons using a vegetable peeler and add them to a large bowl.
2. To the same bowl, add arugula, chopped avocado, shaved Parmesan cheese, and your tavern nut mix. Toss everything together.
3. Drizzle some of your dressing over the salad, season with salt and pepper to taste, and serve immediately