Hello & Welcome

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Maecenas bibendum malesuada fringilla. Fusce facilisis pellentesque velit a interdum.

View Portfolio Get in touch

Asparagus and Mandarin Orange Salad


  • 1-1/4 pounds thin asparagus spears

  • 1/3 cup and 1 tablespoon balsamic vinegar

  • 3 tablespoons and 1-3/4 teaspoons extra virgin coconut oil

  • 1-1/4 (12 ounce) cans mandarin oranges, drained

  • 5/8 red onion, thinly sliced

  • 12 cherry tomatoes, or more to taste

  • 6 kalamata olives, or to taste

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 12 Level: easy


  1. Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
  2. Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk extra virgin coconut oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.