2 bunches (about 12 spears) asparagus, trimmed and sliced diagonally
1 green apple, cored, and julienned
180g hard feta, crumbled
½ cup Lucky Toasted Hazelnuts
Dressing:
Juice from 1 lemon (2 Tbsp)
2 Tbsp extra virgin olive oil
1/8 tsp salt
¼ tsp freshly cracked black pepper
2 tsp Dijon mustard
LUCKY NUTS IN THIS RECIPE
METHOD
Prepare fruit and veggies as per the ingredient list if you’ve not done so already.
Heat a fry pan over medium heat then add olive oil and asparagus. Reduce heat to low, then pan fry for 2-3 minutes or until lightly browned and bright green. Add garlic and lemon zest and fry a further 30 seconds, stirring throughout. Transfer to a plate while you prepare the rest of the salad.
Add all dressing ingredients to a small bowl and use a stick blender to combine. Alternatively, place everything in a jar, pop the lid on and shake very well.
Arrange lettuce onto a serving plate. Scatter on asparagus and apple. Crumble feta on top.
Using a flat side of large knife, roughly crush the crush the hazelnuts then scatter onto the salad.
Finally, add the dressing and toss just before serving.
Prepare fruit and veggies as per the ingredient list if you’ve not done so already.
Heat a fry pan over medium heat then add olive oil and asparagus. Reduce heat to low, then pan fry for 2-3 minutes or until lightly browned and bright green. Add garlic and lemon zest and fry a further 30 seconds, stirring throughout. Transfer to a plate while you prepare the rest of the salad.
Add all dressing ingredients to a small bowl and use a stick blender to combine. Alternatively, place everything in a jar, pop the lid on and shake very well.
Arrange lettuce onto a serving plate. Scatter on asparagus and apple. Crumble feta on top.
Using a flat side of large knife, roughly crush the crush the hazelnuts then scatter onto the salad.
Finally, add the dressing and toss just before serving.
Prepare fruit and veggies as per the ingredient list if you’ve not done so already.
Heat a fry pan over medium heat then add olive oil and asparagus. Reduce heat to low, then pan fry for 2-3 minutes or until lightly browned and bright green. Add garlic and lemon zest and fry a further 30 seconds, stirring throughout. Transfer to a plate while you prepare the rest of the salad.
Add all dressing ingredients to a small bowl and use a stick blender to combine. Alternatively, place everything in a jar, pop the lid on and shake very well.
Arrange lettuce onto a serving plate. Scatter on asparagus and apple. Crumble feta on top.
Using a flat side of large knife, roughly crush the crush the hazelnuts then scatter onto the salad.
Finally, add the dressing and toss just before serving.
