Grilled asparagus and avocado salad
This healthy, vegan grilled asparagus and avocado salad can be served with pea shoots, rocket or watercress leaves. For a vegetarian version add some shaved/grated Parmesan or crumble some feta/goat’s cheese on top. Serve it with crostini, toast or blini.
Ingredients
Method
- Heat a griddle pan. Rub the asparagus with olive oil, then grill them until lightly charred.
- Brush the asparagus with the minced garlic and squeeze half of the lemon over them. Keep turning the asparagus over, until the garlic becomes a bit yellow – it must not burn because it will taste bitter!
- Remove the grilled asparagus to a plate.
- Remove the skin and stone of the asparagus, then cut its flesh into bite-sized chunks.
- Scatter the leaves onto two plates then arrange the avocado on top. Drizzle with oil, and squeeze the remaining lemon juice over them.
- Add the asparagus, season with salt and pepper then drizzle some balsamic glaze over the salad and serve. ( You can add some grated/shaved/crumbled cheese before the glaze, if liked)