Brookdale's Asparagus & Strawberry Salad

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Serves 6

Ingredients:

• 300 g packet mixed salad leaves [rocket, baby spinach, watercress]
• 1 cos lettuce, broken up
• 250 g strawberries, cut in quarters
• 1 yellow pepper, thinly sliced
• 100 g snap peas
• 100 g asparagus tips, blanched
• 2 carrots, julienned
• 1 cucumber, de-seeded and thinly sliced on the diagonal or strips
• 6 red spring onions, chopped or sliced lengthways or one red onion thinly sliced sugared almonds handful of alfalfa sprouts or micro greens
• Sugared Almonds

Ingredients:

• 200 g whole almonds a few drops of water
• 60 ml icing sugar

Method:

1. Preheat oven to 180 degrees. 
2. Sprinkle nuts with a little water. 
3. Toss with icing sugar. 
4. Place them on a baking tray and bake until golden for about 15 minutes. 
5. Shake the tray frequently. 
6. Cool well before storing in a sealed container and use when ready to serve.

Method:

1. Assemble salad ingredients on flat platter or salad bowl.
2. Drizzle dressing over salad or serve separately in a ramekin.
3. Sprinkle with nuts just before serving the salad. 
4. Garnish with fresh edible flowers.
5. Chilli Line Dressing

Ingredients:

• 80 ml sweet chilli sauce
• 25 ml plain low fat yoghurt
• 20 ml mayonnaise
• 2 limes, juiced herb salt and ground black pepper
• 30 ml Italian parsley chopped or mint or coriander

Method:

1. With a whisk, mix together all dressing ingredients. 
2. Adjust seasoning. 
3. Stir in chopped parsley.

Please post your comments and any food-related questions below. I look forward to hearing from you.