Asparagus and Avocado Salad

Munns Asparagus-and-Avocado-Salad


  • 3 tbsp Munns Extra Virgin Cold Pressed Rapeseed Oil
  • 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
  • 2tbsp red wine vinegar
  • 1 clove garlic finely chopped


  1. Cut asparagus into 5cm lengths
  2. Bring a large pan of salted water to the boil and cook the asparagus for 3 minutes. Drain and refresh under cold water.
  3. Mix together rapeseed oil, red wine vinegar and garlic for the dressing, and season with sea salt and black pepper.
  4. Place the broad beans, olives and half of the basil in a bowl and toss in 1 tbsp of the dressing.
  5. Arrange the asparagus and avocado on 4 serving plates. Sprinkle with the diced tomato and remaining basil leaves, and drizzle with the dressing.
  6. Serve with the broad bean salad on the side, and some hot, crusty bread.
Serves 4-6