Summer fresh lettuce salad

Butter Lettuce

Avocado &




  • ½ cup white quinoa
  • 1 cup water
  • 1 bunch asparagus, trimmed
  • 4 eggs
  • 1 butter lettuce, leaves separated, washed, dried
  • 1 avocado, quartered
  • sourdough & lemon wedges, to serve


  • 3 tbs extra virgin olive oil
  • 1 tbs tahini
  • 1 lemon, rind finely grated, juiced
  • 1 tsp Dijon mustard
  • 1 tsp caster sugar
  • 2 tsp toasted sesame seeds

1. Combine the quinoa and water in a medium saucepan. Bring to the boil over high heat. Reduce heat, simmer, covered 10 minutes. Remove from the heat, stand 5 minutes. Drain, rinse and drain well.

2. For the dressing; whisk all the ingredients with salt and pepper in a bowl until well combined.

3. Meanwhile, blanch the asparagus in a saucepan of boiling salted water for 2 minutes. Drain well, cut in half. Bring a small saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled egg, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.

4. Arrange 2-3 lettuce leaves onto each serving plate. Top with a spoonful of quinoa, asparagus, and avocado. Break the egg open and arrange on salad. Spoon over dressing. Season and serve sourdough and lemon wedges.