Asparagus And Avocado With Broad Bean, Olive And Basil Salad

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The Refined Chef
Nutrition per serving    (USDA % daily values)
CAL
218
FAT
60%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

2 bundles British asparagus, cut into 5 cm lengths

1 x ripe avocado, stoned, peeled and cut into large dice

1 x tomato, skinned, deseeded and cut into small dice

1/4 lb broad beans, blanched and peeled

1/4 cup mixed olives, stoned

2 x basil leaves, roughly torn

3 tbsp olive oil or rapeseed oil

2 tbsp red wine vinegar

1 clove garlic, very finely chopped

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