Asparagus, avocado and rocket salad
This asparagus, avocado and rocket salad is ready under 8 minutes. It’s perfect for a vegan summer lunch with a piece of toast, or can be served as a side dish with grilled meat or fish.
Ingredients
Method
- Cut off the woody ends of the asparagus and discard these.
- Put the asparagus in a steamer and cook for 3-5 minutes until tender. It should not be soft. Rinse them under cold water then drain.
- Scatter the wild rocket leaves onto two plates or one big platter.
- Thinly slice the spring onions and chilli (if used). Scatter these on top of the rocket.
- Cut the avocado in half, remove the stone, then the skin.
- Slice the avocado flesh into thin wedges and immediately squeeze some lemon juice on top of them.
- Arrange the avocado, asparagus and tomatoes on top of the salad.
- Mix the dressing, taste and adjust it to your liking, then pour it over the salad.
- Drizzle some squiggly lines of balsamic glaze on top, then serve.