Asparagus, sweet corn, avocado and soft boiled egg salad

Name: Asparagus, sweet corn, avocado and soft boiled egg salad
Yield: 2 people
Cuisine: British
Ingredients: 2 cups frozen sweet corn; 200 g asparagus spears; 2 handfuls cherry tomatoes; 2 eggs; 1 avocado; 25 g fresh coriander; to taste Salt and pepper; 3 tbsp freshly squeezed lime juice; 2 tsp Dijon mustard; 4 tbsp olive oil

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Creamy, fresh and sweet #eattherainbow

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Creamy, fresh and sweet #eattherainbow

Saved

Ingredients

2 people

2 cupsfrozen sweet corn
200 gasparagus spears
2 handfulscherry tomatoes
2eggs
1avocado
25 gfresh coriander
to tasteSalt and pepper
For the dressing :
3 tbspfreshly squeezed lime juice
2 tspDijon mustard
4 tbspolive oil

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Steps

1

Halve the cherry tomatoes. Stone, peel and slice the avocado.
2

Boiled the asparagus for about 3 minutes. Let it cool and put a side. And do the same with the frozen sweet corn.
3

Remove and retain the leaves from the fresh coriander.
4

Boiled the eggs for 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold tap water to cool slightly, 30 to 60 seconds.
5

To make dressing : whisk together the lime juice, mustard and olive oil. Season with salt and pepper to taste.
6

To serve : assemble sweet corn, asparagus, cherry tomatoes, fresh coriander and avocado. Place the egg on top and drizzle the dressing.