Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.

Category

Asparagus is a very seasonal vegetable and we are always looking for new ways to use it when the season comes around. Having never used it uncooked before we thought we would try it shaved thinly with a vegetable peeler. It worked beautifully tossed with the avocado and mint, delicately flavoured with a hint of lemon and olive oil. This salad is a great accompaniment to simple fish or chicken dishes or can easily be eaten on its own.

TweetSaveShare

Yields1 Serving

Ingredients

 8 Asparagus spears shredded with a vegetable peeler
 12 Baby plum tomatoes chopped into quarters
 Small handful of mint leaves roughly chopped
 1 Avocado chopped into small cubes
 75g Sweetcorn
 Juice of ½ a lemon
 1 tbsp Extra virgin olive oil
 Seasoning
 50g Parmesan shavings

Method

1

Mix all the salad ingredients together in a bowl

2

Whisk the lemon and olive oil and season well

3

Toss the salad with the dressing

4

Toss through the parmesan shavings

5

Serve

Ingredients

 8 Asparagus spears shredded with a vegetable peeler
 12 Baby plum tomatoes chopped into quarters
 Small handful of mint leaves roughly chopped
 1 Avocado chopped into small cubes
 75g Sweetcorn
 Juice of ½ a lemon
 1 tbsp Extra virgin olive oil
 Seasoning
 50g Parmesan shavings

Directions

1

Mix all the salad ingredients together in a bowl

2

Whisk the lemon and olive oil and season well

3

Toss the salad with the dressing

4

Toss through the parmesan shavings

5

Serve

Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.

Leave a Reply