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Asparagus Salad

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500 g/ 1 lb 2 oz asparagus
200 g/ 7 oz mixed lettuce leaves
1 avocado pear
Few drops of lemon juice
150 g/ 5 oz button mushrooms, sliced


5 tbsp extra virgin olive oil
2 tbsp sherry vinegar
Freshly ground black pepper


Serves: 4


Boil the asparagus until it is tender. Drain. Wash the lettuce leaves and pat dry.

Cut the avocado pear into small pieces and sprinkle with lemon juice.

Mix the salad ingredients together in a bowl. Add the dressing and the asparagus just before serving. Stir again and serve.

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