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.