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Asparagus, Avocado, Smooth Blue Cheese & Beetroot Salad

Making use of seasonal asparagus, this salad is packed with flavours and textures. The woody flavour of the asparagus, the creaminess of the avocado, the bite of blue cheese and the tang of beetroot, all combine to make a winning salad. Drizzle with your favourite dressing for a great al fresco meal.

Ingredients

90g mixed salad leaves
1 avocado, sliced
2 tbsp fresh lemon juice
12 asparagus tips
120-150g Blue cheese, I used Claxstone's Smooth Blue, cut into chunks
12 baby beets, (pickled or fresh) cut in half

Recipe

Step 1

1. Steam or boil the asparagus until tender, then rinse in cold water to refresh.

Step 2

2. Divide the salad leaves between the bowls.

Step 3

3. Slice the avocado and then toss in the lemon juice, This will prevent the avocado from browning, but will also add a bit of extra flavour too.

Step 4

4. Add the asparagus, avocado and baby beets to the bowls, then top with the blue cheese and a drizzle of your favourite salad dressing.

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