Spanish Asparagus And Orange Salad – Green Salad With a Spanish Flare

Spanish asparagus and orange salad is a dish that originates from Spain and is best served with a fine olive oil. The Spanish asparagus and orange salad can feed 2 people.

Ingredients:

• 5 ounces of thinly sliced mozzarella di bufala cheese
• 4 large sliced plum tomatoes
• sea salt flakes for seasoning
• 1 large avocado
• 12 basil leaves or a small handful of flat-leaf parsley leaves
• 3-4 tablespoons of extra virgin olive oil
• freshly ground black pepper

How to prepare:

1. Arrange the sliced cheese and tomatoes randomly on two salad plates. Sprinkle on a few good pinches of sea salt flakes.
   
   This will help draw out some of the juices from the tomatoes. Set aside in a cool place to marinate for 30 minutes.
   
   
2. Just before serving, cut the avocado in half using a large sharp knife and twist to seperate. Lift out the pit and remove the peel.
   
   
3. Slice the avocado flesh crosswise into half-moons, or cut it into large chunks or cubes if easier.
   
   
4. Place the avocado on the salad, then sprinkle with the basil or parsley. Drizzle on the olive oil, add a little more salt, if desired, and some black pepper.
   
   Serve the salad room temperature, with chunks of crusty Italian ciabatta.
   
   Alternate style: Use a light sprinkling of balsamic vinegar added just before serving gives this salad a tang, while a few thinly sliced red onion rings would add extra color and flavor.