Asparagus & Melon with Avocado

| 3 - 4

500 g asparagus, washed and any tough ends removed

120 g baby spinach leaves 

1 medium-sized ripe avocado, halved then sliced thinly lengthwise

½ melon of choice, cut into 2 cm chunks or scooped into balls

3 radishes, thinly sliced 

Citrus dressing*

3 TBSP crumbled feta (goat’s cheese) 

Microgreens, to garnish (optional)

1 tsp black pepper 

½ tsp salt

Citrus Dressing 

 Makes ¼ cup

2 TBSP lemon juice

2 TBSP orange juice

1 TBSP olive oil

1 TBSP wine vinegar


Blanche the asparagus by plunging it into boiling water for 3 - 4 minutes, then cooling in cold water for 2 minutes. Arrange the spinach on a serving platter or plate, then decoratively arrange the asparagus, avocado, melon and radish. Drizzle the citrus dressing over salad. Top with the crumbled feta and microgreens, if using, season with salt and pepper, and serve.

Citrus Dressing

Blend or whisk all ingredients together with salt and pepper to season until emulsified and thick.

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