Name: Greenest green salad
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 5 slice multi-grain bread (180g); 150 gram (4½ ounces) green beans, trimmed; 170 gram (5½ ounces) asparagus, halved lengthways if large; 2/3 cup (80g) frozen peas; 1 medium ripe avocado (250g); 2 tablespoon lemon juice; 1/2 cup (130g) basil pesto; 1 tablespoon water; 3 cup (90g) loosely packed trimmed watercress sprigs

Ingredients

5 slice multi-grain bread (180g)

150 gram (4½ ounces) green beans, trimmed

170 gram (5½ ounces) asparagus, halved lengthways if large

2/3 cup (80g) frozen peas

1 medium ripe avocado (250g)

2 tablespoon lemon juice

1/2 cup (130g) basil pesto

1 tablespoon water

3 cup (90g) loosely packed trimmed watercress sprigs

Method

1.Preheat a grill plate (or grill or barbecue) over medium-high heat. Remove crusts from bread and tear into bite-sized pieces. Toast bread on the grill plate 1 minute or until golden.

2.Add beans to a medium saucepan of boiling salted water; boil, uncovered, 1 minute. Add asparagus to the same pan; boil 1½ minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of iced water to cool. Drain well.

3.Cut avocado in half, remove seed. Squeeze flesh out of each half; drizzle with 1 tablespoon of the juice.

4.Place pesto in a large bowl; stir in water and remaining juice. Add bread, beans, asparagus and peas, then watercress; toss gently to coat. Season to taste.

5.Transfer salad to a serving platter; top with avocado.

Any flavoured pesto can be used in place of basil pesto. You will need a bunch of watercress that weighs about 350g (11 ounces).
Note

Women's Weekly Food

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