Asparagus, baby marrow and mushroom salad recipe
This fresh asparagus, baby marrow and mushroom salad is a vibrant mix of raw vegetables, toppped with a fragrant basil-pine nut dressing. A perfect dish for any occasion.
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Cooking tools:
- Plate
- Chef's knife
- Cutting board
- Blender
- Spoon
- Measuring spoon
Ingredients
- 6 large asparagus, shaved
- 6-8 baby marrows, shaved
- 6-8 large button mushrooms, thinly sliced
- Leafy greens
- 20 g basil leaves
- 1/3 cup olive oil
- 1 large clove garlic
- 2 T raw pine nuts
- 1 T lemon juice
- sea salt
- freshly ground black pepper
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