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Anna Lewandowska

Asparagus and fig salad with green sauce

Boiled green asparagus and warmed figs served on baby spinach with a blended spinach dressing, pine nuts and avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Salad
Cuisine: Polish
Calories: 430
Ingredients Method Notes

Ingredients
  

Salad
  • 1 bunch asparagus
  • 4-5 fresh figs can be replaced with strawberries
  • 2 handfuls baby spinach
  • several pine nuts
  • 1 teaspoon coconut oil
  • 1 avocado for serving
  • a pinch of salt
Sauce
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon sweet mustard
  • 2 handfuls baby spinach
  • juice of half a lemon

Method
 

  1. Wash the asparagus and snap off the woody ends by bending each spear.
  2. Boil the spears for about 8 minutes in slightly salted water, taking them out while still slightly firm.
  3. Wash the baby spinach for the plate and dry it thoroughly with kitchen towels.
  4. Melt the coconut oil in a pan and warm the halved figs for under a minute, cut face down.
  5. Blend the olive oil, honey, mustard, spinach and lemon juice until smooth, then stir in the pine nuts.
  6. Arrange the spinach, warm asparagus and figs on a plate, spoon the sauce over and serve with sliced avocado.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.