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Spring Green Salad with shaved asparagus and lemon olive oil dressing

Spring Green Salad

A simple green salad of rocket, shaved asparagus and fennel ribbons, tossed in a fresh lemon and Wilson's Extra Virgin Olive Oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 100 g rocket
  • 100 g baby spinach
  • 1 small fennel bulb very thinly sliced (or 1 English cucumber, ribboned with a peeler)
  • 6 asparagus spears shaved into ribbons with a peeler
  • Small handful fresh parsley leaves
  • Small handful fresh mint leaves
  • 60 ml Wilson's Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard optional
  • Salt and black pepper to taste

Method
 

  1. Trim the asparagus and shave into ribbons using a vegetable peeler.
  2. Slice the fennel (or cucumber) as thinly as you can manage.
  3. Toss the rocket, spinach, fennel or cucumber, asparagus ribbons, parsley and mint together in a wide bowl.
  4. Whisk the Wilson's Extra Virgin Olive Oil with the lemon juice, mustard, salt and pepper until it comes together.
  5. Pour the dressing over the salad just before serving and toss gently to coat.
  6. Serve immediately, while the leaves are still crisp.

Notes

Dress just before serving so the leaves stay crisp. The washed leaves and shaved vegetables can be prepped a day ahead and kept separately in the fridge. The dressing keeps for up to 3 days in a sealed jar in the fridge — give it a good shake before using.