Thursday, 2 June 2016

Asparagus Salad with Avocado Dressing

THE asparagus season is nearing the end so take advantage of it while you can. Traditionally, the season runs from St George's Day (April 23) until Midsummer's Day (June 21) so  you should still have a couple of weeks to buy fresh British asparagus, or you may be savvy enough to be growing your own!

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 rdessing

Serves 4


800g asparagus
1 cucumber
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

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