Asparagus, Snow Pea and Scallop Salad — Annabel Langbein
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Cooking tools:
- Mason jar
- Microplane
- Pot
- Pan
- Skillet
- Colander
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Refrigerator
Ingredients
- 24 spears fresh asparagus tough ends snapped off and discarded
- three handfuls of snow peas trimmed of stringy bits
- 3 handfuls of rocket
- flesh of 1 large just-ripe avocado cut into chunks
- 24 fresh scallops (or more as extravagance allows)
- finely grated zest of 1/2 a lemon or lime
- salt
- freshly ground black pepper
- a pinch of sugar
- 2 tbsp extra-virgin olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1 tsp rice vinegar
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 small red chilli seeds removed and flesh very finely diced
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