Nothing says spring quite as eloquently as a fresh asparagus salad. This delicious vegetable is in season now, and tossing it through a salad like this is easily a meal in itself. For a more substantial meal, serve with grilled white fish or chicken.
Ingredients
- 1 bunch asparagus
- ½ cup green peas, cooked and cooled
- 250g fresh goat cheese, crumbled
- 1 avocado, sliced
- 1 zucchini, thinly sliced into ribbons
- 3 radishes, washed and thinly sliced
- Handful salad leaves
- ¼ cup hazelnuts, roughly chopped (optional)
- Olive oil and a squeeze of lemon juice, to serve
Method
Prepare and steam asparagus stems and peas. Allow to cool slightly. In a large bowl, mix asparagus, peas, crumbled goat cheese, avocado, zucchini slices, radishes and salad leaves. Add hazelnuts if using. Drizzle with olive oil and a squeeze of lemon juice. Serve immediately.
Top Tip
If serving this as a warm salad, add boiled eggs with slightly runny yolks for a match made in heaven.
