Asparagus salad with fetta and pistachios

The Recipe says: : "Toss some creamy fetta and avocado with crunchy asparagus and peppery radishes for a fresh tasty spring salad".

Source:  Coles Magazine - September 2016 - Page 35

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Serves: 6 - Prep: 20 minutes

1/3 cup (80ml) extra virgin olive oil
 3 lemons, zested, juiced
 2 tablespoons (6g) fresh dill, finely chopped
 2 tablespoons (6g) fresh flat-leaf parsley, finely chopped
 2 bunches large asparagus (about 900g total), woody ends removed
 4 radishes, thinly shaved on a mandolin
 2 avocados, pitted, peeled, thinly sliced
 60g fetta cheese, thinly sliced
 1/3 cup (45g) pistachios, toasted, coarsely chopped (see notes)


  1. In a medium bowl, whisk oil, 1/3 cup (80ml) lemon juice, 1 tablespoon lemon zest, dill and parsley. Season vinaigrette with salt and pepper.
  2. Thinly slice asparagus diagonally. In a large bowl, toss asparagus with half the vinaigrette to coat. Set aside, tossing occasionally, for 5 mins or until asparagus has softened slightly. Fold in radishes. Season with salt and pepper.
  3. Arrange avocado slices on a large platter and top with asparagus mixture. Spoon remaining vinaigrette over salad. Sprinkle fetta and pistachios over and serve.

*Toasted pistachios: To toast pistachios, preheat the oven to 180°C, then spread the nuts in a single layer evenly over a baking tray. Roast in the oven for 10 mins or until the pistachios are fragrant and lightly toasted. Sprinkle over salads or eat as a snack. Once cool, they can be stored in the refrigerator for up to 2 weeks. Make it ahead: Make the vinaigrette up to 2 hours ahead. Cover and refrigerate.

Vic Lic

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