Asparagus & Avocado Salad
Spring and salad go hand in hand. i don't think you can ever have too many salad recipes!
This takes about 15 minutes and serves 6 as a side.
Ingredients
3 bunch asparagus, thinly sliced (young thin asparagus is best)
4 radishes, shaved
2 small avocados, thinly sliced
60g feta cheese, crumbled
1/3 cup pistachios, toasted and roughly chopped
2 Tbs parsley, roughly chopped
Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbs balsamic vinegar
Salt and pepper to taste
Method
Put all the dressing ingredients in a jar and shake to combine.
Chop Asparagus into thin segments. See picture. Using a mandolin, shave the radish. Pour over half the dressing and allow the radish and asparagus to marinade for 5-10 minutes, tossing occasionally until the asparagus is softened a little.
Meanwhile, arrange the avocado on a large platter, top with the asparagus mixture, spoon over some more of the vinaigrette, sprinkle the feta and pistachios and serve.
Tips
Young, thin asparagus is best for salads and when no cooking is required.
Always look for fresh asparagus - if the skin looks crinkled or doesn't snap when you try and bend it, then it isn't fresh and it will taste bitter! (Calm down - if it snaps, I buy that bunch!)
