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Asparagus Broccoli & Coriander Salad with Walnuts

Asparagus Broccoli & Coriander Salad with Walnuts

Sunday, 20th September 2015

I like to chop up my asparagus to make a more manageable salad, but you can keep the asparagus spears whole if you’re after something more elegant.
Serve 4

INGREDIENTS
 
  • 2 tablespoons coconut oil
  • 12 spears of asparagus, sliced
  • into 2cm lengths
  • ½ head of broccoli, cut into
  • small florets
  • 55g walnuts, chopped
  • 90g black olives
  • Handful of fresh coriander,
  • chopped
  • Grated zest and juice of
  • 1 lemon
  • 1 shallot, finely chopped
  • Sea salt
 
METHOD

- Melt the coconut oil in a large frying pan over a medium to high heat. Add the asparagus and broccoli florets with a pinch of sea salt.

- Coat the asparagus and broccoli with the coconut oil, cover the pan with a lid and cook for 2 minutes.

- Remove the vegetables from the pan and place them in a large bowl.

- Add the walnuts, olives and coriander to the bowl.

- Combine the lemon juice and zest with the shallots in a small bowl and whisk well.

- Pour the dressing over the salad and serve.


 


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