CHICKEN AND ASPARAGUS SALAD WITH MEYER LEMON VINAIGRETTE

I love this time of year, when the weather is not yet stifling hot. The birds are singing and flowers are blooming, but most of all, this is when spring veggies start popping up. After a long winter, some greenery on the plate is more than welcome.

One of my favorite veggies is asparagus. You often see it as a side on a steakhouse menu, but it can make a pretty delicious salad on its own if you let it.

When choosing asparagus for this, thinner is best. Thinner taste better in my opinion, and you can eat them raw. If you can only find big fat stalks, you can shave them with a veggie peeler.

Besides the asparagus, the best part of this is the dressing. It’s made of Ava Jane’s Kitchen Avocado Oil and citrus, but not the usual lemon or lime. Instead, I picked up some Meyer lemons at the market a week or so ago. If you’ve never had a Meyer lemon, it’s a cross between a lemon and a mandarin orange, so it’s a bit sweeter than a regular lemon, with an orangish yellow hue. It pairs beautifully with this salad, and spring in general.