Asparagus, Fennel, Spinach and Romaine with Avocado Dressing
A fresh green salad with asparagus, fennel, spinach and romaine in a creamy avocado and coconut dressing.
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Inventory: Mixer
870
Servings: 2 (1 serving ≈ 298 gram)
Digestion time: 3 hour
Boil the asparagus for 2–3 minutes and cool it. Slice the fennel thinly and tear the spinach and romaine.
Blend the avocado with mustard, lemon juice and zest, coconut milk, fish sauce, chili and mint. Dress the salad and sprinkle with black cumin seeds.
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