Ingredients

Method

For the salad:
• 50 g walnuts
• 2–3 Romaine lettuce hearts
• 1–2 Firm, ripe avocados, thinly sliced
• 100 g asparagus tips, steamed
For the dressing, mix:
• 2 T sherry vinegar
• 1/3 cup avocado oil
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 160°C. Roast the walnuts for 10 minutes, then break roughly.

Arrange the salad on a platter, top with the walnuts and spoon over the dressing.

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