Asparagus, baby marrow and mushroom salad

Asparagus, baby marrow and mushroom salad

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Vegan recipe collection
  • 15 minutes
  • Villiera Chenin Blanc 2009


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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