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Asparagus, baby marrow and mushroom salad

Asparagus, baby marrow and mushroom salad

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Asparagus, baby marrow and mushroom salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the salad:

6 large asparagus, shaved
6-8 baby marrows, shaved
6-8 large button mushrooms, thinly sliced

For serving

Leafy greens

For the basil-pine nut dressing, blend:

20 g basil leaves
1/3 cup olive oil
1 large clove garlic
2 T raw pine nuts
1 T lemon juice
sea salt and freshly ground black pepper, to taste

Method

Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.
Cook’s note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.