Summer salad

Summer salad

NZ Woman's Weekly 6/1/2011

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Ratings: 5.0 / 5 FROM 3

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This light summer salad is easy to make. Throw the ingredients together for a last-minute summer feast!

Ingredients

(You can click on ingredients to see more related recipes)

2 bunches Asparagus
1 to taste Salt
2 Red capsicum
1 Yellow capsicum
1 Green capsicum
3 tbsp Pesto
2 tbsp Lemon juice
¼ cup Olive oil
1 to taste Salt & freshly ground pepper
200 g Rocket leaves
1 cup Basil leaf

Directions

  1. Cook asparagus in boiling salted water for 5 minutes until just tender. Drain and set aside.
  2. Remove seeds from capsicums and finely chop.
  3. Mix together the pesto, lemon juice, olive oil and season with salt and pepper.
  4. Chop asparagus spears in half, then mix in a large bowl or platter with the capsicum, rocket leaves and basil. Pour over the pesto dressing and serve.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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