Asparagus and avo salad

Recipe from: 22 September 2011

Ingredients 9
Servings 1
Minutes 0:10


Serving Change
  • 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


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.

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