Green Goddess Salad with pea shoots, asparagus and avocado
Servings: 2 people
For the dressing
- 5 tbsp mayonnaise
- 5 tbsp sour cream
- 0.5 lemon juice only
- 2 tbsp parsley finely chopped
- 2 tbsp chives finely chopped
- 2 tbsp tarragon finely chopped
- salt and pepper
For the salad
- 4 handfuls pea shoots
- 8 asparagus
- 4 inches cucumber diced
- 4 spring onions sliced
- 1 avocado
- 2 tbsp parmesan or vegan parmesan
To make the dressing
Mix together the mayonnaise, sour cream and lemon juice until you have a smooth, runny consistency.
Stir in the chopped herbs and taste before seasoning.
Place to one side until you're ready to serve.
To make the salad
Bring a large pan of salted water to the boil Add the asparagus to the water and cook for 2–4 minutes, depending on the thickness of the stems. Once tender, remove the asparagus from the hot water and plunge into a bowl of ice water.
In the meantime, assemble the pea shoots, followed by the other veggies.
Cut the asparagus into bite size pieces then add to the rest of the salad.
Drizzle over the dressing then a sprinkling of parmesan to serve.
Calories: 528.57kcal | Carbohydrates: 20.57g | Protein: 8.8g | Fat: 48.92g | Saturated Fat: 10.68g | Trans Fat: 0.07g | Cholesterol: 33.7mg | Sodium: 346.22mg | Potassium: 1023.46mg | Fiber: 10.26g | Sugar: 4.82g | Vitamin A: 1897.84IU | Vitamin C: 44.83mg | Calcium: 235.44mg | Iron: 5.17mg