Asparagus, Green Bean and Avocado Salad

Serves 6
by Tenina Holder

I first encountered this idea when I attended a Pro Blogger conference way back when on the Gold Coast. They knew they were feeding people who were social media crazy and a lot of us were foodies of course, so the food was pretty amazing, given they were feeding over 700 fussy peeps. Anyway, this salad arrived one lunchtime (or a version of it) and I thought, I can do that...and here it is.

I love that you can make more or less depending on the occasion. Everyone loves it, and you look like a superstar.


This recipe also appears in Cooking with Tenina, the cookbook you should all have on your shelf by now, or we really cannot stay friends!!

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  • 1-2 bunches asparagus, trimmed
  • 250 g stringless green beans
  • 4-6 eggs
  • 1L water for steaming
  • 3 avocados, sliced
  • Handful Italian parsley leaves
  • Dressing:
  • 100 g mayonnaise
  • Zest and juice 2 limes
  • Pink Salt Flakes to taste BUY
  • Cracked black pepper to taste
  • 1 avocado



Place asparagus and beans into Varoma dish. Place the eggs into the steaming basket and insert into TM bowl. Fill with water. Cook 5 min/100°C/speed 2.


Set Varoma into position and steam 11 min/Varoma/speed 2.


Place the veggies straight into an ice bath so they keep their bright green colour or cook more time if you would like a more cooked veggie.


Cool, peel and slice eggs.


Place all salad ingredients onto a large platter.


To make dressing, place all ingredients into clean dry TM bowl and blend 20 sec/speed7. Drizzle over salad and garnish with additional parsley leaves.

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