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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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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

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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