Asparagus salad with turmeric tahini dressing
A fresh spring salad with crisp cos lettuce, pan-seared asparagus, radish, cucumber, creamy avocado and a gorgeous golden turmeric tahini dressing.
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Servings: 2
Calories: 452kcal
Ingredients
For the salad:
- 1 bunch of asparagus, halved lengthways, about 12-15 spears
- 1 teaspoon extra virgin olive oil
- 3-4 cups baby cos lettuce, (one supermarket pack - I used mixed red and green leaves)
- ½ a telegraph cucumber, thinly sliced
- 2-3 radishes, thinly sliced
- 1 avocado, sliced
- 2 tablespoon sunflower seeds
For the dressing:
- 1 tablespoon tahini
- 2 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- 1 clove garlic, crushed or finely grated
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
Instructions
- Put all salad dressing ingredients into a small jar or sealed container, shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.
- Heat a frypan (skillet) over a medium-high heat. Toast the sunflower seeds in the dry pan until golden brown, scoop out and set aside.
- Put the frypan back on the heat, and add 1 teaspoon extra virgin olive oil. Throw in the asparagus and cook for 1-2 minutes, or until only just cooked and starting to colour a little on the edges.
- Assemble cold salad ingredients on a platter or large serving bowl and top with the cooked asparagus.
- Sprinkle over sunflower seeds, and drizzle with dressing.
- Serve straight away while asparagus is hot, or let it cool - it's delicious either way.
- Serves 2 as a light meal, or more as a side dish.
Nutrition information
Calories: 452kcal | Carbohydrates: 23.8g | Protein: 9.5g | Fat: 39.6g | Saturated Fat: 5.4g | Cholesterol: 0mg | Fiber: 12.4g
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