We always make this in summer when asparagus season is at its peak, fresh fragrant herbs are in abundance and your body naturally begins to crave fresher, lighter foods.   

Simple Swaps / Additions   

Asparagus for zucchini chunks   

Mint for any other herb e.g coriander, basil or parsley   

Pine nuts for any other nut or seed e.g pumpkin seeds, almonds or walnuts   

Serves: 6  

Time: 15 minutes   

2 tbsp cooking oil  

2 bunches of asparagus, left whole    

½ tsp sea salt    

Mint, Lemon Pine Nut Salsa  

• 1 cup mint, chopped  
• 1 avocado, cut into chunks   
• 3 tbsp pine nuts, toasted   
• Juice 1 lemon   
• 2 tbsp extra virgin olive oil   
• ½ tsp chilli flakes   
• ½ tsp sea salt   

Method:  

1. Heat the oil in a  pan over a high heat. Once hot, add the asparagus. Allow to cook over a high heat for about 3 minutes, tossing every so often.    
2. To make the salsa, combine all of the ingredients in a bowl and gently toss to combine.   
3. To serve, place the grilled asparagus on a flat platter and top with the salsa. This salad is best eaten and enjoyed soon after making and assembling. 

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