Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
serves
|
- 1 large avocado sliced
- 1 bunch asparagus (woody ends removed)
- 200 grams Baby spinach
- 30 grams Pine nuts
- 100 grams feta cheese crumbled
- 125 grams cherry tomatoes quartered
- 2 eggs (boiled ,shelled and roughly chopped)
- butter (for frying)
- 1 tbsp balsamic vinegar
Ingredients
|
- On a low temperature, pan fry asparagus in butter until just warmed through. Remove from heat and drizzle with a small amount of balsamic vinegar, set aside.
- Create a bed of baby spinach in a large salad bowl and layer with avocado slices, cherry tomatoes and feta.
- Add asparagus (while warm), eggs and pine nuts.