2 Shepard avocados, sliced into large chunks
1–2 zucchini, sliced into thick rings
1 head of broccoli, broken into florets
6–8 heads of asparagus, ends trimmed
2 Tbs olive oil
3 cups baby spinach leaves
1/2 cup flat-leaf parsley, roughly chopped, plus extra to garnish
2 Tbs macadamias, roughly chopped, to garnish
Dressing:
1/4 cup olive oil
1/4 cup lemon or lime juice
1 tsp dried chilli flakes
Get started by preheating a chargrill, fry-pan or BBQ to medium-high heat. Coat your zucchini rings, broccoli florets and asparagus spears with a drizzle of olive oil, place on the heat and cook for 4–5 minutes on each side, until warmed through, charred and caramelised on the outside.
Alternatively, you could oven-bake all of these veggies in an oven set to 200 C for 15 to 20 minutes or until cooked to your liking. Remove from the heat and allow them to cool at room temp.
Once your veggies are cooked and cooled, it’s time to build your salad. Start with baby spinach leaves and some roughly chopped flat-leaf parsley. Top with the charred green vegetables and an extra sprinkle of parsley and some roughly chopped macadamias. This is a good time to combine the dressing ingredients in a jar and then give a good shake to emulsify and mix well. Either plate up now or store in a travel-safe airtight container for taking to the beach.
When it comes time to serve, shake the jar well and pour dressing over your salad ingredients, giving a light toss to get all-over coverage. All ingredients are best stored in the fridge or esky until it's time to serve.
Credits: Australian Avocados
Photo Credits: Australian Avocados
