Pea, Asparagus, Avocado, Tomato and Cucumber Salad

Serves: 2 as a main or 4 as a starter Preparation time: 5 minutes Cooking time: 10 minutes

Ingredients:

1 head of lettuce, washed, dried and torn 1 avocado, cut into chunks 1 large tomato, cut into chunks 1/2 small red onion, chopped and caramelized 1/2 large cucumber, sliced or cut into chunks 1 cup of fresh peas, de-shelled (or defrosted peas) A bunch of asparagus A handful of mint leaves

Dressing:

We recommend you dress this salad with either our Basil and Mint or Lemon and Poppy Seed Dressing.

For the recipes follow the links below:

https://rootsseedsandleaves.wixsite.com/rootsseedsandleaves/recipes/basil-and-mint-dressing

https://rootsseedsandleaves.wixsite.com/rootsseedsandleaves/recipes/oil-free-lemon-and-poppy-seed-dressing

To make the salad:

1. Heat a tablespoon of olive oil in a frying pan and add the chopped onion. Stir occasionally and cook until golden. Add a tablespoon or two of water and cook for about 5 minutes longer, until the moisture has almost evaporated and the onions are caramelized. Set aside to cool. 2. In the meantime, boil a kettle of water. Prepare the asparagus. Bend the end of the spear and it will break off. Discard the tough stalk and chop the remaining spear, reserving about 5 cms of each tip. Put the chopped asparagus and tips in a large pan or heatproof bowl and cover with the freshly boiled water. Leave for a few minutes and drain. Plunge the asparagus into ice cold water for a minute or two and then drain. Blot any excess moisture from the asparagus with kitchen roll or a clean tea towel. 3. In a large bowl, arrange the lettuce leaves. Add the tomato, asparagus, avocado, peas, cucumber and onion. 4. Dress the salad and toss well.

I garnished the salad with a few leaves of wild mint that I found in the garden of our holiday rental but regular mint would work just as well.

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