Avocados and asparagus are both coming into season so here’s a tasty little salad recipe to get you in a good, green mood!
You Will Need:
3 bunches of asparagus (approx 1 kg)
2 medium avocados
130 g baby spinach leaves (approx)
Juice and zest of 1 lemon
2 tbsp of olive oil
2 tbsp of fresh parsley, chopped
1 tbsp of fresh coriander, chopped
1 tbsp of white wine vinegar
½ tbsp of balsamic vinegar
1 tsp of castor sugar
1 tsp of fresh mint
2 tbsp slivered almonds
Salt and pepper to taste
Snap off the tough ends of the asparagus and discard.
Steam asparagus until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
Combine in large bowl with baby spinach.
Whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, then pour over the asparagus and toss lightly.
Refrigerate before serving.