British asparagus, avocado, bacon and soya bean salad

Pam Lloyd PR Asparagus Recipes (23rd & 25th November 2011)

Pam Lloyd PR Asparagus Recipes (23rd & 25th November 2011)

British asparagus, avocado, bacon and soya bean salad

 

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association. “Avocados provide essential fatty acids and vitamin E and are a concentrated source of energy, which is useful for athletes who eat small energy dense meals before training or competitions.”

 

Preparation time: 4 – 5 minutes

Cooking time: 10 minutes

Serves: 2

 

You’ll need

 

160g fresh or frozen soya beans

1 bundle (about 250g) British asparagus, cut into 1cm lengths

1 tsp of vegetable oil

4 rashers smoked back bacon, roughly chopped into bite sized pieces

3 tbsp of olive oil

1 tbsp white wine vinegar

1 tsp grainy mustard

zest of 1 small lemon

1 small ripe avocado, peeled and cubed

4 spring onions, finely sliced

salt and freshly ground black pepper to taste

 

What to do

Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.

Heat the vegetable oil in a small frying pan and fry the bacon until crispy.

Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.

Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust the seasoning to taste and serve.