Asparagus is packed full of goodness, so not only are you getting a delicious vegetable, but a healthy one too!
Ingredients
- 100g British Asparagus, shaved ribbons
- a handful of rocket
- 50g parmesan, shaved
- 250g cooked quinoa
- ½ cucumber, skinned and seeds removed then chopping into chunks
- 2 spring onions, finely sliced
- 1 bunch fresh dill, roughly chopped
- 8 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- salt and pepper, for seasoning
For the salad…
- 100g British Asparagus, shaved ribbons
- a handful of rocket
- 50g parmesan, shaved
- 250g cooked quinoa
- ½ cucumber, skinned and seeds removed then chopping into chunks
- 2 spring onions, finely sliced
- 1 bunch fresh dill, roughly chopped
For the dressing…
- 8 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- salt and pepper, for seasoning
To create the salad, mix together all your ingredients (prepared as suggested). Use a vegetable peeler to create long, thin ribbons with your asparagus! In a separate bowl, whisk together your dressing ingredients and pour over your salad when you’re ready to serve. Toss through to make sure it’s all evenly coated and enjoy!
This blog post contains paid for advertorial in partnership with British Asparagus.