Avocado and vegetable salads dressings easy to make.

Special Meals

Salads & Dressings

Avocado And Vegetable Salad

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Health Check

Advocado contains monounsaturated fat which can help lower blood cholesterol levels

Asparagus is a good source of vitamin C

Sesame seeds are a source of vitamin E

Preparation Time

15 minutes

Cooking Time

15 minutes

Recipe Serves 6

1 bunch 250g asparagus spears

8 tiny new potatoes

¼ cup French dressing

½ cup chopped fennel bulb or celery

2 tablespoons snipped chives

1 large avocado

1 mignonette lettuce

1 cup mixed salad greens or snow pea sprouts

1 tablespoon sesame seeds toasted

Preparation & Cooking

Wash asparagus; trim tough ends off spears. Cut asparagus into 5-cm lengths. Wash and scrape new potatoes.

Place potatoes in a pan; add cold water to just cover them. Cover and bring to the boil. Remove lid. Put asparagus into a steamer, cover and place over the boiling potatoes. Reduce heat to medium, leave simmering for 15 minutes.

Refresh asparagus by plunging it into a bowl of iced water, to retains its colour. Drain potatoes, cut in half and place in a bowl. Add 8 teaspoons French dressing and stir gently. Leave to coll. Drain asparagus and set aside.

Add asparagus, fennel and chives to potatoes; stir gently.

Cut avocado in half, remove stone and peel. Cut into thick slices, place in a bowl, add remaining dressing, stir until coated.

Wash and dry lettuce. Arrange leaves and salad greens in a bowl. Spoon potato mixture into bowl. Top with the avocado; sprinkle with toasted sesame seeds. Serve immediately.