INGREDIENTS

• 12 asparagus spears

• 1/2 cup green beans, chopped

• 4 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp capers, finely chopped

• 1 tsp good quality mustard

• 1 zucchini, peeled into ribbons

• 2 cups baby spinach

• 2 tbsp pepitas, toasted

• 1/2 ripe avocado

• 2 tbsp parsley, roughly chopped

• Salt and pepper

METHOD

Fill a medium frypan with water and place over high heat. Bring to a simmer. Cut ends from asparagus and add to water with green beans. Blanch for 1-2 minutes. Remove from hot water and transfer vegetables to a bowl of chilled water to stop the cooking process. Drain and set aside.

To make the dressing, whisk together olive oil, vinegar, capers and mustard. Season to taste with salt and pepper. 

To construct salad, place spinach and zucchini in a serving bowl. Top with blanched asparagus and beans. Add avocado. Sprinkle with pepitas and parsley. Drizzle with dressing.