Summer salad
6/1/2011
This light summer salad is easy to make. Throw the ingredients together for a last-minute summer feast!
Ingredients
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| 2 bunches | Asparagus |
| 1 to taste | Salt |
| 2 | Red capsicum |
| 1 | Yellow capsicum |
| 1 | Green capsicum |
| 3 tbsp | Pesto |
| 2 tbsp | Lemon juice |
| ¼ cup | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 200 g | Rocket leaves |
| 1 cup | Basil leaf |
Directions
- Cook asparagus in boiling salted water for 5 minutes until just tender. Drain and set aside.
- Remove seeds from capsicums and finely chop.
- Mix together the pesto, lemon juice, olive oil and season with salt and pepper.
- Chop asparagus spears in half, then mix in a large bowl or platter with the capsicum, rocket leaves and basil. Pour over the pesto dressing and serve.
Wine Match
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