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In a non stick pan over a medium heat, add the butter and oil.
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Once hot, add the asparagus and beans to the pan. Season well.
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Squeeze over a little lemon juice (reserve a little to squeeze over the avocado) while cooking to perfection. Once cooked, remove from the pan and set aside.
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Make the dressing by placing all the ingredients into a blender or whizz using a hand whizz. Taste and adjust seasoning if needed.
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To assemble take a large bowl, add salad greens and the cucumber, cooled beans, asparagus and edamame toss together gently and transfer half to your serving bowl.
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Slice your avocado and squeeze over remaining lemon juice, this stops the browning of the avocado. Scatter half over the salad along with some dressing.
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Add the rest of the salad greens, top with remaining avocado and some more dressing.
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Finish by scattering over the pomegranates.
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Serve.
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Happy Cooking xx Jana