This salad is fresh and delicious and you don't even have to cook the asparagus as it is shaved into ribbons. It makes a lovely starter or part of a light lunch.
Ribboned Asparagus Salad with Avocado rdessingServes 4
16 cherry tomatoes
100g flat-leaf parsley
20g parmesan, freshly grated
For the dressing
3 tbsp olive oil
3 tbsp lemon juice, freshly squeezed
½ ripe avocado, stone removed
Salt and black pepper
1 Snap off the tough ends of the asparagus. Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.
2 Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.
3 Place the dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated.
4 Top with parmesan shavings, then serve.
Recipe via The Guardian supplied by David Frenkiel and Luise Vindahl of greenkitchenstories.com
Take a look at these websites for more kitchen information and pictures:
Subscribe to Kitchen Cook and we'll email you every time the website is updated. All you have to do is pop your email address in the 'subscribe' form in the panel on the right.