Name: Asparagus, avocado and rocket salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 bunch of asparagus; 1 avocado; 4 spring onions; ½ chilli (optional); 2 handfuls of wild rocket; 1 handful of cherry tomatoes; Lemon; Dressing: 2 Tbsp Omega 3 &6 (or olive) oil, 2 Tbsp balsamic vinegar; To serve : balsamic glaze

Asparagus, avocado and rocket salad

1 Jun 2021

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

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

1 bunch of asparagus
1 avocado
4 spring onions
½ chilli (optional)
2 handfuls of wild rocket
1 handful of cherry tomatoes
Lemon
Dressing: 2 Tbsp Omega 3 &6 (or olive) oil, 2 Tbsp balsamic vinegar
To serve : balsamic glaze

Instructions

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.