Name: Avocado and Asparagus Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 as a side or starter
Ingredients: 1 avocado; 12 asparagus tips; 4 radicchio leaves; 4 handfuls of rocket leaves; 2 tbsp olive oil; juice of 1 lemon; 2 cloves garlic (, peeled and crushed); 1 tbsp capers (, finely chopped); 2 tbsp pine nuts (, toasted); a handful of fresh flat leaf parsley (, chopped)

Quick, QUICK! Grab the last of the English asparagus and make this avocado and asparagus salad! Doesn’t it look pretty in these Portmeirion Crazy Daisy Tea Cups?

With the crazy hot weather we’ve been having here in the UK this week I’ve been desperate to avoid too much cooking, I want things which take 5 minutes and I’m out of that kitchen! This lovely little salad takes 15 minutes to prep (at the most) and 5 minutes cooking time – hoorah! It is refreshing and summery, it makes a lovely starter or pile it onto plates with a selection of more substantial salads and a slice of quiche or frittata.

You don’t have to serve it in fancy cups, the radicchio leaves make lovely little bowls all by themselves – I’m very annoyed that I didn’t take a picture of them doing just that and will now have to make this again just to get that shot! Oh the hardship!

Avocado and Asparagus Salad

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: as a side or starter

Ingredients

1 avocado
12 asparagus tips
4 radicchio leaves
4 handfuls of rocket leaves
2 tbsp olive oil
juice of 1 lemon
2 cloves garlic , peeled and crushed
1 tbsp capers , finely chopped
2 tbsp pine nuts , toasted
a handful of fresh flat leaf parsley , chopped

Instructions

Whisk together the olive oil and lemon juice, stir in the garlic, capers, pine nuts and parsley.
Steam the asparagus tips for 3 minutes, drop into ice cold water, drain and pat dry.
Peel and quarter the avocado and remove the stone. Slice each quarter thinly.
Line 4 small bowls or cups with a radicchio leaf and a handful of rocket, top with the avocado slices and asparagus tips drizzled with the lemon and caper dressing.