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Ingredients:
- Fresh Asparagus Spears – 200 gms
- Ripe Avocado – 1 large
- Lemon Juice – 1 tblsp
- Arugula Leaves – 1 large handful
- Smoked Salmon Slices – 225 gms
- Red Onion – 1, finely sliced
- Fresh Flat-leaf Parsley – 1 tblsp, chopped
- Fresh Chives – 1 tblsp, chopped
For Dressing:
- Garlic – 1 clove, chopped
- Extra Virgin Olive Oil – 4 tblsp
- White Wine Vinegar – 2 tblsp
- Lemon Juice – 1 tblsp
- Sugar – a pinch
- Mustard – 1 tsp
Method:
- Bring a large pan of salted water to a boil.
- Add the asparagus and cook for 4 minutes.
- Drain.
- Refresh under cold running water and drain again.
- Set aside to cool.
- To make the dressing, combine all the ingredients in a small bowl and stir together well.
- Cut the avocado in half, lengthwise.
- Remove and discard the pit and skin.
- Cut the flesh into bite-sized pieces and coat in the lemon juice to prevent it from discoloring.
- Divide the arugula leaves between serving plates and top with the asparagus and avocado.
- Cut the smoked salmon into strips and scatter over the top of each salad.
- Scatter over the onion and herbs.
- Drizzle the dressing over the salads.
- Serve.