The days are getting longer and the sun is finally shining! It has been a mild, but long winter and I am super excited to head outside and absorb some of that fresh spring air. Wandering through the city’s fabulous farmer’s markets is one of my favourite ways to get inspiring ideas for creating lighter, refreshing meals in celebration of the new season.  I am always looking to create new and exciting salads as part of the healthy lunches I serve to my Say-She-Ate lunch program clients. One of their favorites is my Grilled Asparagus and Mango Salad, using a beautiful blend of an organic farmer’s baby lettuce greens. 

Grilled Asparagus and Mango Salad with Citrus Vinaigrette

Serves 4

1 sweet yellow mango

1 bunch asparagus

1 bag organic mixed lettuce greens (about 12oz)

1 tsp extra virgin olive oil

sea salt & fresh cracked pepper

Vinaigrette

1 Tbsp orange juice

1 Tbsp rice wine vinegar

2 Tbsp mild flavoured extra virgin olive oil

Peel the mango and slice into thin strips (a bit bigger than match sticks).  Toss the asparagus in the extra virgin olive oil and grill 2 – 3 min, just until softened and grill marked. Let cool and slice on bias onto 1 inch slices.  Mix together greens, sliced mango and asparagus. 

In a small jar with a lid, shake together all the vinaigrette ingredients until mixed through. Pour over salad. Sprinkle with sea salt and fresh cracked pepper.

Excellent along side a lean grilled steak or even some grilled garlic chili shrimp!