90 g (3 oz) mange tout (
Snow peas)
250 g (8 oz) fresh
Asparagus, trimmed
2
Avocados
Watercress sprigs and alfalfa sprouts, to garnish
LIME AND PISTACHIO DRESSING:
grated peel and ju
Ice of ½
Lime 1 tablespoon virgin olive
Oil 1 tablespoon sunflower
Oil 30 g (1 oz) shelled pistachio nuts
Salt and pepper
How to make ARRANGED GREEN SALAD
METHOD:
Blanch mange tout (snow peas) in a saucepan of boiling water for 30 seconds, drain and dry on absorbent kitchen paper. Cook asparagus in boiling water for 7-8 minutes until tender, then drain and cool.
Halve avocados, remove stones and peel. Place, cut side down, on a chopping board and slice crosswise. Gently separate slices and transfer to 4 plates.
Arrange mange tout (snow peas) and asparagus down either side of avocado. To make the dressing, mix all the ingredients together in a bowl or screw-top jar, then spoon over the salad. Garnish with watercress sprigs and alfalfa sprouts.
Posted By: SANA MIR, Karachi