Recipe – Megan Coupland, Red Kitchen   Photography – Tracie Heasman

1kg asparagus
1 large avocado, peeled and cut in cubes
Cherry tomatoes, assortment of what’s available
8 small artichoke hearts
2 small cos, chopped approx. 2cm

Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half. Mix asparagus, tomato, cos and artichokes together and put into your favourite serving dish, add avocado on top.

Serve with chipotle mayonnaise on the side.

Chipotle Mayonnaise

2 egg yolks
1¼ cups macadamia oil
1 tsp smoked paprika
1 tsp chipotle peppers (I use La Morena tinned, or La Boca Loca dried)
½ tsp salt
2 tbsp boiling water

In a food processor or blender add the egg yolks, paprika, boiling water and chipotle. Keep the blender moving and very slowly and consistently add the oil.

Season to taste.

Spring Salad 1

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