Arugula, Asparagus, And White Bean Salad

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4 cups arugula

1 cup white navy beans, cooked (or canned, rinsed and drained)

10 spears of asparagus (the thicker, the better), bottom ends trimmed off

1/2 cup red onion, very thinly sliced

1 carrot

2 tablespoons parsley, chopped

1 tablespoon extra virgin olive oil

1/4 an orange, juiced

2 teaspoons orange zest

1 clove garlic, minced

A few pinches of sea salt and black pepper

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