Radish Asparagus Avocado Salad
Radish Asparagus Avocado Salad is a combination of summer ingredients that is fresh and light. It will serve 6 as an appetiser or 4 as a light lunch or supper dish.
- 150 g lettuce baby leaf
- 2 avocado
- 150 g radish
- 1 whole cucumber
- 30 g spring (green) onions
- 1 tbsp white wine vinegar
- 250 g asparagus
- 40 g butter
For the Creamy Fennel & Garlic Dressing
- 1 tbsp mayonnaise
- 100 g Greek Yogurt full fat
- 25 g fennel fronds
- 1 clove Garlic:
- 1/2 lime juice only
- 1 tsp salt
For the salad
Slice the spring (green) onions and place in a bowl. Cover with the white wine vinegar.
Prepare the asparagus by breaking off the ends (furthest from the tip) where it naturally breaks. Then wash and dry on kitchen paper.
Heat the butter until gently bubbling in a frying pan. Add the asparagus and cook for about 5 minutes turning frequently, until the asparagus spears are tender and can be pieced by a fork. Set aside to cool.
Cut the cucumber in half long ways ( you can first cut across, then cut long ways if easier) and scoop out the seeds with a teaspoon. and discard. The slice each half cucumber longways in half then in half again. Cut into dice.
Wash the radishes, top and tail and then slice thinly.
Cut the avocados in half, remove the stone and the skin and slice.
Drain the spring onions and set aside half for the salad.
For Creamy Fennel & Garlic Dressing
Peel the garlic clove and roughly chop, add to the blender jug.
Place all other dressing ingredients and half the spring onions that have been soaked in vinegar into the blender jug. Blend until smooth. Pour into a small serving jug.
To assemble the salad
Divide the baby leaf salad leaves between four plates.
Add the cucumber pieces, then the sliced radishes and avocado slices and lay the cooked asparagus spears across the plates. Sprinkle over the remaining spring onions and drizzle with the Creamy Fennel & Garlic Dressing.
- If you don't have any asparagus or it's out of season. Roast some carrots at 200C/400F with a tablespoon of olive oil and a 1/4 tsp of salt for about 15 - 20 minutes
- If you don't have any fennel fronds then you can substitute dill, thyme, chervil or even parsley. it will taste different but you will still get a fresh herby taste.
- Make this light salad into a feast with added feta cheese, fried tofu or quartered hard-boiled eggs.
Calories: 323kcalCarbohydrates: 19gProtein: 8gFat: 27gSaturated Fat: 8gCholesterol: 24mgSodium: 718mgPotassium: 916mgFiber: 12gSugar: 4gVitamin A: 1130IUVitamin C: 25.6mgCalcium: 154mgIron: 3.5mg
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