INGREDIENTS:
- 80g rocket leaves
- 80g courgette
- 80g frozen peas
- 3 spears asparagus
- ½ avocado
Dressing:
- Juice of ½ lemon
- 1 TBSP olive oil
- 1 TSP honey
- Pinch salt & pepper
METHOD:
- Put the peas in a saucepan with boiling water and let simmer for 5 minutes
- Griddle the asparagus spears for 3 minutes until slightly browned
- Chop the ends off the courgette and make long, thin ribbons by running a peeler lengthways along the courgette
- Mix together the dressing ingredients in a bowl until combined
- Build your salad by placing the rocket in your bowl as the base and then add the courgette ribbons, asparagus, avocado and peas. Drizzle over the dressing
NUTRITIONALS:(per serve)
KCAL 322 | PROTEIN 11G | CARBS 17G | FAT 23G
