Recipe: Grapefruit, griddled asparagus & avocado salad
Updated: Aug 19
A balanced and refreshing dish, celebrating British asparagus as its just come into season. Incorporating lots of nutrient dense foods, and a variety of contrasting flavours and textures.
Recipe by Natty @nattys_table
Serves 1 hungry person, or 2 as a starter.
6-8 asparagus spears
90-100g green lentils (either precooked or tinned organic)
Half an avocado
Handful of mixed leaves
Half a grapefruit (peeled and segmented)
A couple of sprigs of coriander (pull the leaves from the stalks, keep the stalks for another meal)
1/2 tsp chilli flakes (to taste)
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (with the mother)
1 tbsp dijon mustard
1 tbsp good quality organic honey
1/2 tsp maldon salt (or another finishing salt)
4 turns of the black pepper grinder
Heat your griddle pan or frying pan up to a medium to high heat, whilst you prepare your asparagus.
Wash the asparagus, then either trim and peel or snap the woody stems. The point to do this from can be found by gently bending the spears and finding the natural point at which it will break.
Arrange the spears evenly across the griddle pan, cooking for 2-3 minutes on each side. You want them to be tender but still have that juicy crunch.
Meanwhile get out a large mixing bowl to toss the salad in and start to prepare the rest of the ingredients to add them to the bowl as you go. Add your lentils to the bowl, along with the mixed leaves, grapefruit segments, walnuts, coriander and the chilli flakes.
Pull the peel gently from the avocado half, then turn it flat slide down against your cutting board. Make thin and clean slices by running the tip of a paring knife through from the top to the bottom. Then fan out the slices gently with your fingers. Sprinkle it with maldon salt and put to one side.
If your asparagus spears are ready by now, take them off the griddle and leave to cool on your chopping board.