Serves: 4
Prep time:
Cooking time:

A light but sustaining salad with new potatoes, avocado and a tangy dressing.

Ingredients

350g small new potatoes
225g asparagus spears
1 small avocado pear, chopped
1 red and 1 yellow pepper, chopped
1 courgette, thinly sliced
1 small red onion, thinly sliced
2 tablespoons freshly chopped parsley to garnish

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon low fat mayonnaise
Freshly ground black pepper

Method

1) Cook the potatoes in boiling water until tender, drain and allow to cool then cut in half.
2) Tie the asparagus into a bundle and cook in a pan of simmering water for about 5 minutes until just tender. Rapidly cool the asparagus by rinsing under cold water then cut into 4cm lengths.
3) To make the dressing, whisk the oil, vinegar and lemon juice together. Whisk in the mayonnaise and season with black pepper.
4) Place the potatoes, asparagus, avocado pear, peppers, courgette and red onion into a bowl and toss with the salad dressing. Serve garnished with the chopped parsley.

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