Asparagus and Avocado Salad
Ingredients
2 bundles of asparagus
1 ripe avocado stoned and peeled
1 large tomato
100g blanched and peeled broad beans
60g mixed olives
26g basil leaves
3tbsp Munns Extra Virgin Cold Pressed Rapeseed Oil
2tbsp red wine vinegar
1 clove garlic finely chopped
Instructions
- Cut asparagus into 5cm lengths
- Bring a large pan of salted water to the boil and cook the asparagus for 3 minutes. Drain and refresh under cold water.
- Mix together rapeseed oil, red wine vinegar and garlic for the dressing, and season with sea salt and black pepper.
- Place the broad beans, olives and half of the basil in a bowl and toss in 1 tbsp of the dressing.
- Arrange the asparagus and avocado on 4 serving plates. Sprinkle with the diced tomato and remaining basil leaves, and drizzle with the dressing.
- Serve with the broad bean salad on the side, and some hot, crusty bread.
Page last updated: 5th February 2007
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