Asparagus Salad


Asparagus Salad


Bunch of asparagus, ends removed

1 courgette, shaved

2 radishes, thinly sliced

Two handfuls of spinach

30g goat’s cheese

Half a lemon, juice and zest

1tbsp olive oil

Salt and pepper to taste



Blanch the asparagus and courgette in boiling water

Remove and place in cool water to cool

Layer the spinach, sliced radishes and goat’s cheese in a bowl. Top with the asparagus and courgette.

Make the dressing with the lemon and olive oil and pour over the salad and mix. 

Products used: 

KitchenCraft Healthy Eating 3 Blade Compact Fruit and Vegetable Spiralizer 

MasterClass Ceramic Non-Stick Induction Ready 18cm Saucepan