Asparagus and Avocado with Broad Bean, Olive and Basil Salad
recipe
Asparagus and Avocado with Broad Bean, Olive and Basil Salad
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A salad to eat in the sunshine.
Ingredients
- 2 bundles of British asparagus, cut into 5 cm lengths
- 1 ripe avocado, stoned, peeled and cut into large dice
- 1 tomato, skinned, deseeded and cut into small dice
- 100g broad beans, blanched and peeled
- 60g mixed olives, stoned
- 25g basil leaves, roughly torn
- For the dressing:
- 3 tbsp olive or rapeseed oil
- 2 tbsp red wine vinegar
Serves:
4
Directions
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- Bring a large pan of salted water to the boil and cook the asparagus for minutes. Drain and refresh under cold water.
- Mix together all the ingredients 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 tbsp of the dressing.
- Arrange the asparagus and avocado on 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.
Source: www.british-asparagus.co.uk
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