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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 8 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut off the woody ends of the asparagus and discard these.
  2. 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.
  3. Scatter the wild rocket leaves onto two plates or one big platter.
  4. Thinly slice the spring onions and chilli (if used). Scatter these on top of the rocket.
  5. Cut the avocado in half, remove the stone, then the skin.
  6. Slice the avocado flesh into thin wedges and immediately squeeze some lemon juice on top of them.
  7. Arrange the avocado, asparagus and tomatoes on top of the salad.
  8. Mix the dressing, taste and adjust it to your liking, then pour it over the salad.
  9. Drizzle some squiggly lines of balsamic glaze on top, then serve.