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Avocado and Asparagus Salad with Capers, Lemon and Pine Nut Dressing in pretty Portmeirion Tea Cups!

Avocado and Asparagus Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 as a side or starter


  • 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


  • 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.