For the Salad:

5 cups baby spinach

1 small bunch asparagus (about 12 stalks), hard stems removed and cut diagonally into 1 inch pieces * I prefer prefer to blanch my asparagus for a minute or two depending on the size, before I cut the stalks into diagonal pieces

2 naval oranges, peeled and sliced

1 avocado, diced

3/4 cup walnuts, chopped

1 large shallot, diced

For the Vinaigrette:

2 Tbsp lemon juice

2 Tbsp rice vinegar

1 tsp liquid sweetener such as maple or agave type syrup

1 Tbsp fruit paste such as apricot or date

1 Tbsp fresh basil, finely chopped

1 tsp Dijon mustard

1 small garlic clove, minced

Black pepper, a grinding or two

Instructions:

1. Add all salad ingredients to a large mixing bowl and set aside.

2. Add all vinaigrette ingredients to the pitcher of a small blender and blend until smooth or whisk together in a small bowl or Mason jar.

3. Taste and adjust the dressing to your preference for more or less tart flavor.

4. Drizzle the desired amount of vinaigrette on top of the salad ingredients and toss well to combine.

5. Serve immediately or refrigerate in an air-tight food storage container.

* To serve as a meal, add two cups of your favorite cooked pasta or grain such as whole grain farfalle noodles or wild rice.