ARRANGED GREEN SALAD
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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 juice 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