Colourful salad

A wonderful salad – here made with organic products.


1- In a bowl mix: small yellow cherry tomatoes, baby asparagus cooked al dente, avocado, peaches and fresh basil.
2- Roast pine nuts for about two minutes on frying pan (no oil needed), shaking the pan constantly so that they do not burn.
3- Sprinkle the salad with the roasted pine nuts, some coarse salt, freshly ground pepper, lemon juice and olive oil.

Serve with pain campagnard or fresh bread of choice. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s