AVOCADO, ASPARAGUS AND STRAWBERRY SALAD

AvatarCaxton magazines staff
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As the busy owner of The Silk and Cotton Company (silkco.co.za), Sally Ives is a fan of recipes that are simple, speedy and scrumptious
AVOCADO, ASPARAGUS AND STRAWBERRY SALAD

INGREDIENTS

  • 375g fresh asparagus spears
  • 2 avocados, sliced
  • 50g strawberries, sliced
  • 20ml pistachio nuts, roughly chopped

FOR THE DRESSING:

  • 200g strawberries, chopped
  • 30ml orange juice
  • 60ml olive oil
  • 10ml balsamic vinegar
  • 5ml sugar
  • milled black pepper

METHOD

1. To make the dressing: blend the strawberries and orange juice in a food processor until smooth, then strain through a sieve to create a purée. Place the strawberry purée in a jar with a screw-top lid, add the remaining ingredients and season with the black pepper. Close the jar and shake well to combine. Keep chilled until ready to serve.
2. Boil or steam the asparagus until just tender (about 3–4 minutes), refresh in ice-cold water and drain.
3. To assemble the salad: arrange the asparagus and avocado on a serving platter. Top with the strawberries. Drizzle the dressing over the top and scatter with the nuts.

This recipe serves 6 – 8.