Asparagus, Avocado and Almond Salad
Serves 4
Ingredients
- 24 spears fresh asparagus, tough ends snapped off and discarded
- 2 ripe avocados, cut in wedges
- ½ cup almonds
- 2 tbsp sesame seeds
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp sesame oil
- zest of ½ lemon
- salt and pepper to taste
Method
- Preheat oven to 180. Line a baking tray with paper and place almonds and sesame seeds. Bake for 10 to 15 minutes or until lightly coloured. Allow to cool.
- Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and refresh under cold water.
- Place in a bowl with avocados, almonds and sesame seeds.
- Combine the dressing ingredients and toss gently through salad. Serve at once.
