Asparagus, Avocado, Blue Cheese and Beetroot Salad

Ingredients

• 12  asparagus tips 
• 1  avocado sliced
• 12  baby beets fresh cut in half (pickled or )
• 120 g cheese blue cut into chunks
• 2 tbsp juice of lemon fresh
• 90 g salad leaves mixed

Equipment

• bowl

Directions

1. Steam or boil the asparagus until tender, then rinse in cold water to refresh.
2. Divide the salad leaves between the bowls.
3. Slice the avocado and then toss in the lemon juice, This will prevent the avocado from browning, but will also add a bit of extra flavour too.
4. Add the asparagus, avocado and baby beets to the bowls, then top with the blue cheese and a drizzle of your favourite salad dressing.