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Asparagus, Avocado and Almonds with Sesame Citrus Dressing
24 spears fresh asparagus, tough ends snapped off and discarded 2 just-ripe avocados, flesh cut in wedges ½ cup almonds, toasted 2 tbsp sesame seeds, toasted Sesame citrus dressing: 3 tbsp extra virgin olive oil 2 tbsp orange juice 1 tbsp lemon juice 1 tsp sesame oil finely grated zest of ½ lemon, no pith sea salt and ground black pepper
© Annabel Langbein Media
Sesame citrus dressing:
Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine the dressing ingredients and toss gently through salad. Serve at once.
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