Green salad leaves with avocado and asparagus
So that the asparagus does not lose color and remains crisp, it must be dipped in cold water after cooking.
Ingredients
- avocado - 30 g
- asparagus (tops) - 20 g
- Kenyan fresh beans - 20 g
- edamame beans - 10 g
- zucchini - 20 g
- cucumber - 10 g
- green apple - 10 g
- arugula - 20 g
- olive oil - 50 ml
- lemon juice - 5 ml
- apple juice - 10 ml
- salt - to taste
- pepper - to taste
- sprig of dill - for decoration
- watercress salad - 10 g
Cooking
Step 1
Dip the tops of the asparagus in boiling water for 1-2 minutes, then rinse in a colander under cold water. Cut zucchini into circles, bring to half-cooker in a double boiler so that the vegetable does not become too soft, then cool. Boil the edamame beans in boiling water for 1 minute, then cool too.
Step 2
Mix all the ingredients for the dressing - oil, apple juice, lemon juice, salt and pepper. Cucumber cut into circles. Cut the apple into thin strips without removing the peel. Cut the avocado into medium sized cubes. Cut the Kenyan beans lengthwise.
Step 3
Combine all salad ingredients, drizzle with dressing and garnish with a sprig of dill.