Asparagus and avo salad

A summery salad filled with wonderful fresh ingredients.
 
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Recipe from: 22 September 2011
Preparation time: 10 min
Cooking time: 5 min
 
 

Ingredients

 
  • 2
    firm avos, peeled and cut into chunks
  • 1
    bunch of asparagus, trimmed and steamed until al dente
  • 1
    packet of broad beans, boiled in vegetable stock until tender
  • a handful of mint leaves
  • 1
    wheel of feta cheese, crumbled
  • zest of 1 lemon
  • freshly ground salt and pepper
  • juice of 1 lemon
  • extra virgin olive for drizzling
Servings: Change Serving
 
 

Method

 
Gently toss the avo, asparagus, beans, mint, feta and lemon zest together.
Drizzle with lemon juice and olive oil.
Season to taste.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.
 

Read more on: asparagus  |  salad
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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