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.

Salad:

12 asparagus spears—ends cut off
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

Dressing:
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, then cut the spears in half. 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.

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