Asparagus, Green Bean, Avocado and Broccolini Salad.

Instructions

• Snap ends off asparagus and then slice into 2 cm pieces at an angle
• Separate broccolini into bite size pieces and slice up the stalks similar to the asparagus
• Top and tail the snow peas and green beans
• Blanche or steam each prepared vegetable separately in briskly boiling water for approx. 3-4 minutes each, then plunge into iced water to stop the cooking process.
• Vegetables should be bright green and al dente - nobody likes soggy, brown veg.
• Drain vegetables in a colander, then tip out onto a clean, dry tea towel to absorb the last bits of moisture. If the veggies are wet the dressing will become diluted and watery.
• If the almonds are not already roasted, then dry toast them in a pan until fragrant and toasty now.
• Prepare a simple vinaigrette dressing with the extra virgin olive oil and lemon juice at a ratio of 2:1 and season with sea salt and freshly cracked black pepper. You can also add a crushed garlic clove to the dressing while you shake or whisk it, for extra flavour, but discard before dressing the salad.
• Combine all the vegetables in a bowl and dress.
• Then, and only then, prepare the avocado by cutting in half, removing the seed and peel and cutting into long, thin slices.
• Immediately add to the dressed salad in the bowl and very gently combine so as not to break up the avocado pieces.
• Toss in the roasted almonds and serve immediately.