Asparagus and Avocado with Broad Bean, Olive and Basil Salad 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
1 clove garlic, very finely chopped

PREPARATION:

1. Bring a large pan of salted water to the boil and cook the asparagus for 3 minutes. Drain and refresh under cold water.

2. 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 1 tbsp of the dressing.

3. Arrange the asparagus and avocado on 4 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.

PREP/COOK
INFORMATION:

Serves: 4

Source: www.british-asparagus.co.uk

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Asparagus and Avocado with Broad Bean, Olive and Basil Salad

A salad to eat in the sunshine.

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

PREP/COOK
INFORMATION: