Our Asparagus, Avocado and Strawberry Salad takes full advantage of the start of the Asparagus season! Spring is one of our favourite seasons for food, with so many wonderful ingredients coming into season and the promise of many more to come. With it’s delicious Pomegranate Molasses dressing and crunchy pecan nuts it’s the perfect side dish to celebrate the arrival of Spring. If you’d like to know more about what’s in season this month then check out our Instagram post here.
Asparagus, Avocado and Strawberry Salad
2 large handfuls of baby rocket
½ large avocado or 1 small avocado
¼ cup pecan nuts
Fill a medium saucepan with a little water and bring to the boil. Meanwhile cut 1 cm off the base of your asparagus spears and pop into your compost or food bin. Cut on a diagonal into ½ cm slices until you have about 5cm left of the spear. Place in a steamer in your saucepan and steam until just tender. Drain and run under cold water briefly. This helps to stop it from continuing to cook. Place to one side.
Take your strawberries and hull them, then cut in half lengthways. With your avocado, cut in half and remove the pip. Cut into long thin wedges and set to one side.
To assemble, take a large shallow salad bowl. Place one half of your rocket on the bottom and scatter with half of your asparagus pieces (saving the spears for the top layer) and half of the strawberry halves.
Scatter the final rocket on the top. Then scatter over the rest of the asparagus and strawberries along with the avocado slices. Finally sprinkle over your pecan nuts and drizzle with your pomegranate molasses just before serving.
NOTE – Don’t have rocket, use mixed salad leaves or baby spinach. Swap pecans for walnuts or pine-nuts. No pomegranate molasses, use balsamic drizzle instead (or reduced balsamic vinegar).by