(4 to 6 portions)

  • 230 g long-stemmed broccoli
  • 100 g fresh green asparagus
  • a large handful of red butterhead lettuce
  • 100 g blue cheese, cubed
  • 100 g green olives
  • 2 avocados, cut into small cubes
  • 2 spring onions, sliced
Salad dressing:

  • 100 ml olive oil
  • 40 ml lemon juice
  • 1 clove of garlic, crushed
  • 5 ml wholegrain mustard
  • 2 ml dried mixed herbs
  • salt and freshly ground black eppper to taste

Immerse broccoli and asparagus in boiling water and allow to stand for about 10 minutes. Drain and allow to cool. Place salad leaves in salad bowl. Carefully mix all the salad ingredients and place on top of salad leaves. Mix dressing ingredients well and either pour over salad or serve separately.