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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Quick & Easy - Seasonal - Side
- Cuisines: - Fusion
- Occasions: - Anniversaries - Barbecue - Dinner Party - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Greens & Salads
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Low Carb - Nut Free - Vegan
- Skill Levels: - Easy
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