So summery and so simple to prepare, this salad is flavor packed. You will end up with extra of the tomato and almond pesto dressing, so store it in an airtight container in the fridge, for up to four days and use any leftover dressing drizzled over Zoodles (zucchini noodles) or as a dip with zucchini, carrots and capsicum strips.
- 2 bunches asparagus, cut into 3cm pieces on an angle
- ½ red onion, thinly sliced
- ¼ cup of watercress
- 4 boiled eggs
- 3 spring onions white and green parts finely sliced
- ½ avocado finely sliced
- 2 cups of baby spinach leaves, washed
- ½ bunch of fresh parsley leaves roughly chopped.
- ¼ cup of roughly chopped hazelnuts
- Almond and tomato pesto dressing.
- Raw tomato, almond and basil pesto
- 350 gms of very ripe and sweet cherry tomatoes, rinse and dried
- 12 fresh basil leaves, rinsed
- ½ tsp of chili flakes
- 1 garlic clove, crushed and peeled
- ½ teaspoon celtic sea salt,
- ½ cup extra-virgin olive oil
- Prepare a large bowl with ice water
- Boil water in a large pot. Once the water is boiling, put in the asparagus and stir.
- Cook for 2-3 minutes, drain and drop into the iced water
- Make the tomato pesto
- Place the tomatoes, basil, almonds, garlic cloves, chili flakes and salt in a food processor.
- Process until it is smooth.
- With the motor running, pour in the olive oil in a steady stream to create a thick sauce.
- In a large platter mix the asparagus, red onion, spinach leaves, hazelnuts, watercress, spring onion, parsley.
- Mix well to combine
- Stir through the tomato and almond pesto
- Top with hazelnuts, egg and avocado slices
- Drizzle with olive oil
- Season with salt and pepper
Remove the tomato and almond pesto from the fridge 30 minutes before using.
Vegan option: Swap the eggs for cannellini beans