Source: Coles Magazine - September 2016 - Page 35
|Image source: Taste.com.au|
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)
- 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.
- 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.
- 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.