Gwen Baker UK SAP HCM Consultant
Food
Asparagus, Avocado, Bacon, Soya Bean Salad

-

Cuisine:

Course:

Category

Source:

Servings:

-

Salad

Healthfood

Gwen Baker

2

Ingredients:

Instructions:

160 g frozen soya beans, or fresh

1 bundle (about 250g) British asparagus, cut into 2cm lengths

1 teaspoon vegetable oil

4 rashers smoked back bacon, roughly chopped into bite-sized pieces

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon grainy mustard

1 small lemon, zest only

1 small ripe avocado, peeled and cubed

4 spring onions, finely sliced

Freshly ground black pepper

Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes.

Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender.

Drain well.

Heat the vegetable oil in a small frying pan and fry the bacon until crisp.

Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.

Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions.

Stir in the dressing, adjust seasoning and serve.