Showcasing the Mediterranean diet and Asian diet  


Asparagus, avocado, corn and feta salad with lemon-basil vinaigrette



Asparagus, avocado, corn and feta salad with lemon-basil vinaigrette
Asparagus, avocado, corn, feta and tomatoes combined with delicate baby spinach and coated in a tangy lemon-basil vinaigrette.


12 asparagus spears—ends cut off, then halved
2 cups baby spinach leaves
½ cup sweet corn kernels
12 cherry tomatoes—halved (or 2 diced tomatoes)
1 avocado—cut into small cubes
1 scallion (spring onion)—thinly sliced
2½ oz (75g) feta—cut into small cubes

3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon finely chopped fresh basil
½ garlic clove—minced
¼ teaspoon salt

¼ teaspoon freshly ground black pepper

GRILL, broil or boil the asparagus until tender. WHILE the asparagus cooks, place the dressing ingredients in a jar with screw-top lid and shake until combined. TOSS all the ingredients with the dressing and serve in a large bowl or platter.

Variations: Use fresh corn on the cob when it's in season and grill it with the asparagus. Once the corn is cooked and golden brown, use a sharp knife to cut the kernels off the cob. To make a meal of this salad, add grilled shrimp, scallops, salmon or chicken.

  Greek Salad. Classic Greek salad (horiatiki salata) with juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives.

  Baked Feta and Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.

  Mediterranean Bean Salad. A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.

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