Side
Asparagus Salad
Looking for a fresh and cool summer salad? Try our delicious Asparagus Salad with peaches and Violife Mediterranean Style!
Prep time10 minutes
Servings4
- 20 spears of asparagus
- 3 peaches, cut in pieces
- 1 cucumber, cut in ribbons
- 100 g mixed salad leaves
- a handful of endive leaves
- chia seeds
- 1 tbsp olive oil
- 1 tbsp pine nut
- Zest of one lemon
- Salt and fresh ground pepper, to taste
- 1 pack Violife Mediterranean Style
FOR THE LEMON PESTO:
- 2 tbsp Violife Prosociano, grated
- 1 cup fresh basil leaves
- 1 clove garlic, roughly chopped
- ½ cup olive oil
- Juice of 1 lemon
- Place the basil and garlic in a food processor and pulse until coarsely chopped.
- Add olive oil, grated Violife Prosociano and lemon juice and blend until finely chopped. Season to taste.
- Oil a griddle plate or heat up your bbq on a high heat.
- Place both Violife Mediterranean Style blocks on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the bbq. Let them rest for 2-3 minutes and cut in half.
- Mix olive oil, salt and pepper in a small bowl.
- Brush the asparagus with the oil and place on the bbq.
- Cook for 2-3 minutes, turning a couple of times, until griddle lines appear.
- Use a vegetable peeler to peel the cucumber into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds, until griddle lines appear.
- Distribute the salad leaves between four plates and top with the Violife Mediterranean Style, asparagus, cucumber slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.
