Ribboned asparagus salad with avocado dressing

This salad is a true celebration of spring. Fresh asparagus in season tastes even better raw than cooked. It's full of flavour, colour and juice. Shave the stalks as thin as you can and mix a few simple salad ingredients and a creamy dressing.

Serves 4

800g asparagus

1 cucumber

16 cherry tomatoes

100g flat-leaf parsley

20g parmesan, freshly grated

For the dressing

3 tbsp olive oil

3 tbsp lemon juice, freshly squeezed

½ ripe avocado, stone removed

Salt and black pepper

1 Snap off the tough ends of the asparagus. Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.

2 Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.

3 Place the dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated.

4 Top with parmesan shavings, then serve.

Recipe supplied by David Frenkiel and Luise Vindahl of and Green Kitchen, which was published in April 2013 is on offer at


Recent Posts

See All