For a good dose of greens, you can't go past this salad.
|2 bunches||Asparagus (Main)|
|300 g||Green beans|
|1 to taste||Salt & freshly ground pepper|
|3 Tbsp||Avocado oil|
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- Cook asparagus and beans (both trimmed and halved) in boiling, salted water for 2 to 3 minutes, then drain and plunge into ice cold water to cool. Drain well.
- Arrange asparagus, beans and rocket in a serving bowl. Scatter with cubed avocado and season with salt and pepper.
- Drizzle all over with lemon juice and avocado oil, scatter with crumbled feta and serve.