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
- 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.