Ingredients for 4 people:
800 g waxy potatoes
300 g pea pods
Salt
400 g green asparagus
Sugar
150 g watercress
2 limes
6 tbsp olive oil
Pepper
2 avocados
2 tbsp balsamic cream
Preparation:
1. Cook potatoes in boiling water for approx. 20 minutes. Then rinse in cold water, peel and leave to rest. In the meantime, peel the peas from the pods and cook in boiling salted water for about 10 minutes.
2. Cut off the ends of the asparagus. Wash the asparagus, cut into halves if necessary and cook in boiling salted water with 1 pinch of sugar for 8 minutes. Clean watercress and remove the long stems. Slice the potatoes.
3. Wash the limes for the marinade. Finely grate the zest of 1 lime. Squeeze the juice from the limes. Mix with olive oil. Season with salt, pepper and sugar.
4. Mix the prepared salad ingredients with the marinade and leave to marinate for a while. Halve the avocados, remove the stones. Cut out the flesh with a melon cutter and mix into the salad. Drizzle with balsamic cream and serve.
Preparation time approx. 45 minutes.
Nutritional values per serving approx.:
Calories: 621
Joule: 2597
Protein: 9,4 g
Fat: 49,7 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
