Asparagus and Tomato Salad Recipe

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  • Asparagus Spears – 225 gms
  • Lamb’s Lettuce – 1, washed and torn
  • Rocket Leaves – 25 gms
  • Ripe Tomatoes – 450 gms, sliced
  • Black Olives – 12, stoned and chopped
  • Pine Kernels – 1 tblsp, toasted

For the Dressing:

  • Lemon Oil – 1 tsp
  • Olive Oil – 1 tsp
  • Wholegrain Mustard – 1 tsp
  • Balsamic Vinegar – 2 tblsp
  • Salt and Pepper as required


  1. Steam the asparagus spears for about 8 minutes or until tender.
  2. Rinse under cold running water to prevent them cooking any further, then cut into 2 inch pieces.
  3. Arrange the lettuce and rocket leaves around a salad platter to form the base of the salad.
  4. Place the sliced tomatoes in a circle on top and the asparagus in the centre.
  5. Add the olives and the pine kernels.
  6. To make the dressing, put all the ingredients into a small screw-top jar and shake until well-blended.
  7. Drizzle over the salad and serve.

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