© J Sainsbury plc 2020
Asparagus, avocado, bacon and soya bean salad
A new spin on the perfect summer salad, with lots of fresh green veg and crispy bacon.
-
Ready in 16 minutes
-
Cooking time 10 minutes
-
Prep time 6 minutes
-
Serves 2
Ingredients
- 160g fresh or frozen soya beans
- 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
Method
-
1
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.
-
2
Heat the vegetable oil in a small frying pan and fry the bacon until crisp.
-
3
Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
-
4
Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
-
5
Cook's tip: Chop up the avocado just before serving to make sure the flesh stays a lovely bright green, as it can go brown if left out for too long.
