Denise says:

The subject of healthy eating is always in the news – especially at this time of the year when ‘low fat’ and ‘salads’ are not one’s first menu planning choices. In recent years much has been made of lists of ‘miracle’ foods which promote well-being and prevent disease.
Asparagus is an excellent source of folic acid as well as potassium, fibre, vitamin B6, vitamins A and C, iron and thiamine. It is high in protein, low in sodium and calories and has no fat or cholesterol. Eat five or six spears daily as one portion in your ‘5 portions of fruit and vegetables a day’ healthy eating plan.
Spinach originated in the Middle East arriving in Europe via Spain in the 8th Century. It became very popular – and was known as the’ Spanish Vegetable’ by the English. Its leaves contain high amounts of iron, vitamin B and C and beta carotene.
Avocado is a valuable source of protein, fibre, calcium, iron, potassium and vitamins. Its high levels of vitamin E are particularly beneficial – this anti – oxidant helps to prevent the ageing process ( no more wrinkles!) and fertility and plays a significant role in preventing infections, cancers, heart attacks and strokes. Avocado is high in calories and fat but the fat is mono-saturated and helps to lower bad cholesterol levels.

Preparation Time: 15 minutes
Cooking Time: 2 minutes
Serves: 4 people

Ingredients:

225g Baby spinach leaves
200g Fresh asparagus tips
2 avocados – peeled
8 slices of Parmesan cheese
Juice of 1 lemon
For the Dressing
50g pine nuts
50g fresh parmesan cheese - grated
3 tablespoons – fresh basil
100ml olive oil
Salt and freshly ground black pepper

Method

1) Boil some water in a small saucepan. Cook the asparagus for 2-3 minutes until just soft. Drain and refresh under cold water. The helps to prevent further cooking and preserve the beautiful green colour. Set aside
2) Place the pine nuts in a dry saucepan. Fry them for approximately 2 minutes until golden and remove from the pan.
3) To make the dressing, place the Parmesan cheese, basil, and pine nuts in the food processor. Whizz together to form a paste.
4) Gradually add the olive oil and whiz for a further 5 minutes.
5) Season to taste.
6) Slice the avocado lengthways. Sprinkle with the lemon juice to prevent them from going brown.
7) Arrange the spinach, asparagus, Parmesan and sliced avocado on individual plates.
To serve the stylish way: Pour some dressing over the salad and serve immediately.
Tagged in: Avocados, Dinner Party, Family Cooking, Parev, Salads, Spinach, Vegetarian, Yom Tov