Asparagus, avocado, corn and feta salad
with lemon-basil vinaigrette
Serves 4
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
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 — thinly sliced
2½ oz (70g) 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, then cut the spears in half. PLACE the olive oil, lemon
juice, water, basil, garlic, salt and pepper in a jar with screw-top
lid and shake until combined. TOSS the cooked asparagus, spinach,
corn, tomatoes, avocado, scallion and feta 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.
© MediterrAsian.com