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Simple Summer Salad
Quick-blanched asparagus joins crunchy red cabbage, radish, apple and rocket in the Folding Bowl, while grated pistachios and almonds thicken a citrus vinaigrette shaken together in minutes. Feta, crumbled at the end, rounds it all off.
- Total time
- 15 min
- Prep
- 10 min
- Cook
- 5 min
Ingredients
Method
Bring water to a simmer in a large pan. Over medium-low heat, add the peeled, halved asparagus, spread out and covered with water, and cook for about 5 minutes; drain into iced water to stop the cooking, then pat dry.
Thinly slice the red cabbage, radishes and the washed, cored apple.
Combine them in the Tupperware 700 ml Folding Bowl with the rocket, the spring onions cut into 2 or 4, and the drained, rinsed chickpeas.
Coarsely grate the pistachios and almonds in the Tupperware Grate n Store.
Combine all the vinaigrette ingredients in the Tupperware 600 ml Shaker.
Just before serving, toss the salad with the vinaigrette and top with the coarsely crumbled feta.
