Spring Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 ½ tsp. fresh lemon juice
½ tsp. kosher salt
4 tsp. extra virgin olive oil, divided
¼ tsp. pepper
1 clove of garlic, crushed
3 spring onions, sliced, white part only
450g of asparagus, ends trimmed
150g fresh or frozen (thawed) peas
½ English cucumber, cut into to quarters and sliced (unpeeled)
1 ripe avocado, diced into 1-inch pieces

Asparagus is a great source of folate, a vitamin which is crucial for fertility and the healthy development of a baby. Pregnant women must eat a good amount of green leafy vegetables daily to ensure adequate folate intake.


Combine lemon juice, 2 tsp olive oil, and garlic in a jar, shake vigorously, add salt and pepper then set aside.

Snap ends off asparagus and slice into 1” pieces diagonally. Heat remaining 2 tsp olive oil in a wok or large frying pan. Stir-fry over low-medium heat for 4-5 minutes. Remove from pan and set aside to cool.

If using fresh peas, blanche for 30 seconds and rinse with cold water. If using frozen peas, just defrost. Combine veggies in a bowl. Shake dressing and toss into salad. Add avocado right before serving.

Serves 6.

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