This light summer salad is easy to make. Throw the ingredients together for a last-minute summer feast!
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|1 to taste||Salt|
|2 tbsp||Lemon juice|
|¼ cup||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|200 g||Rocket leaves|
|1 cup||Basil leaf|
- 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.