Citrus and Pea Salad with Shaved Asparagus and Herbs

We love a beautiful Spring salad. Segmenting citrus might seem like a cheffy move, but it makes a world of difference in salads, where you want that clean, juicy bite without any bitter pith. Once you get the hang of it, you’ll start doing it all the time—for cocktails, desserts, or just because you want to impress yourself.

Knife Skills: Peeling and Segmenting Citrus

If you’ve ever struggled with bitter pith in your salad, this is your moment. Peeling and segmenting citrus properly makes a huge difference—just bright, juicy bites with no chewy membranes. Here’s how:

1. Slice off the top and bottom of the orange so it sits flat.
2. Using a sharp knife, follow the curve of the fruit to remove the peel and pith.
3. Holding the fruit over a bowl to catch any juices, carefully cut between the membranes to release clean segments.
4. Squeeze any leftover juice into the dressing—waste nothing.

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

For the Salad:

• 1 cup raw walnuts
• 2 tablespoons honey
• Flaky sea salt
• 6 cups mixed greens (I like a mix of shredded Tuscan kale and arugula)
• 1 cup snap peas, trimmed and sliced on the bias
• 1 bunch asparagus, woody ends trimmed, shaved into ribbons
• 3 oranges (Cara Cara, blood orange, or a mix), segmented
• 1 avocado, sliced
• 1 cup crumbled feta
• Orange Tahini Vinaigrette:
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup fresh orange juice
• 1⁄4 cup tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh chives
• 1 teaspoon honey
• Kosher salt and black pepper

Instructions:

1. Toast the walnuts:
   Preheat the oven to 325°F. Line a baking sheet with parchment paper. Toss the walnuts and honey together directly on the sheet and spread them out in an even layer. Bake for 10-12 minutes, until toasted and caramelized. Remove from the oven, sprinkle with flaky salt, and let cool.
   
   
2. Make the dressing:
   In a small jar, combine the olive oil, orange juice, tahini, apple cider vinegar, chives, honey, and a pinch of salt and pepper. Shake well until smooth. If the dressing is too thick, thin it with a splash of water.
   
   
3. Assemble the salad:
   In a large bowl, toss the greens, snap peas, and asparagus ribbons with about half of the dressing. Gently fold in the citrus segments, avocado, and feta. Top with the toasted walnuts and drizzle with more dressing as needed.
   
   
4. Serve:
   This salad is best enjoyed fresh, when the citrus is juicy, the snap peas are crisp, and the walnuts are still crunchy.