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

Asparagus and avocado sit in radicchio leaf cups, topped with rocket, toasted pinenuts and a zingy lemon caper dressing.
It's super easy to make, bursting with flavour and texture and ready in a matter of minutes! 
Course Salad, Starter
Cuisine English
Diet Vegan, Vegetarian
Keyword Asparagus, Avocado, Lemon and Caper
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as a side or starter
Calories 189kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 1 avocado
  • 12 asparagus tips
  • 4 radicchio leaves
  • 4 handfuls of rocket (arugula) leaves
  • 2 tablespoon olive oil
  • juice of 1 lemon
  • 2 cloves garlic peeled and crushed
  • 1 tablespoon capers finely chopped
  • 2 tablespoons 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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 189kcal | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 388mg | Fiber: 5g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg