This can be eaten as a salad on top of mixed greens or rocket, or place in a cabbage or lettuce leaf, wrap up and enjoy!
Ingredients
6 freshly picked asparagus spears
1 stalk celery
2 small florets cauliflower
1 basil leaf
1 teaspoon spring onions or leek
pinch of fresh or dried chilli
half lemon
Himalayan crystal salt
1 teaspoon apple cider vinegar
1 or 2 teaspoons of olive oil
½ avocado (or use broad beans)
small handful almonds
Method
Slice or chop finely asparagus (reserve tips for presentation), cauliflower, celery, spring onions and place in a bowl.
Top with apple cider vinegar, lemon squeezed and set aside. Prepare and combine remaining
ingredients.
Mash avocado, squeeze a bit of lemon, finely chop almonds and combine with avocado, mix through with a pinch of unrefined salt.
Serve salad in cabbage or lettuce leaves so you can roll up and eat as a wrap, or serve on a bed of salad greens.
Top with avocado mixture, or mix through other ingredients before placing on cabbage leaf if you’re wrapping!
Author
Jenny Disney
Research