Grilled Asparagus and Broccoli Salad

Grilled Asparagus and Broccoli Salad

Serves: 4 – 6
Prep time: 15 minutes
Assembling time: 15 – 20 minutes 

INGREDIENTS


  • 1 – 2 avocados
  • 150g fresh asparagus
  • 1 tsp crushed garlic
  • ½ fresh lemon
  • 200g zucchini
  • 4-5 cups salad greens of choice
  • 3 tbsp walnuts
  • 2 tbsp raw almonds
  • 4 – 6 tbsp extra virgin olive oil
  • 1 tsp sea salt

DRESSING

GARNISH

  • Sprouts
  • 1 tbsp black onion seeds

METHOD


  1. Bring a pan to a high heat. Toast the walnuts and almonds until fragrant and slightly browned, approximately 5 – 10 minutes. Set aside to cool and then crush lightly.
  2. Thinly slice the zucchini into ribbons using a peeler. Add to a pan with crushed garlic, olive oil and salt. Cook until tender and browned. Flash fry the asparagus spears in the same pan with fresh lemon juice, salt and pepper.
  3. In a large salad bowl, break up the greens, add the grilled zucchini and asparagus, toasted nuts and avocado.
  4. To make the dressing, blend or whisk together all the dressing ingredients and coat salad just before serving.

New Year’s Day Harvest Table

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