You can’t beat fresh spring asparagus, so I have added plenty to this delicious salad. Go easy on the seasoning, people can always add it to taste once served.
Tip: don’t waste the woody ends of theasparagus, use them in soups or a stir fry.
Ingredients
| 2 bunches | Asparagus (Main) |
| 200 g | Smoked salmon, sliced (Main) |
| 4 | Radishes, sliced thinly |
| 1 | Grapefruit, segmented (Main) |
| 1 | Avocado, diced |
| ¼ cup | Toasted almonds |
| 1 cup | Mixed herbs, eg dill, parsley, basil, |
| tarragon | |
| 1 serving | Salt and pepper |
Dressing
| 1 Tbsp | Grapefruit juice (Main) |
| 1 Tbsp | Lemon juice (Main) |
| 1 Tbsp | Lime juice (Main) |
| 1 tsp | Lime zest |
| 1 Tbsp | Runny honey |
Directions
- Snap the woody ends from the asparagus. Bring a large pot of salted water to the boil and cook the asparagus for 4 minutes. Remove and cool immediately in icy water. Cut into 4cm-5cm pieces.
- On a large platter, combine the asparagus, salmon, radish, grapefruit, avocado. Sprinkle with nuts and herbs. Season with a little salt and pepper.
- For the dressing, shake together the juices, zest and honey in a jar. Pour over the salad.
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