Ingredients 

2 bunches asparagus, ends snapped
1 cup cherry tomatoes, halved
2 avocados, sliced
½ cup feta cheese, crumbled
1 cup cucumber, sliced

Dressing

Juice of 1 lemon
¼ cup olive oil
2 tablespoons white wine vinegar
Pinch of salt & freshly ground pepper

Method

Bring a pot of water to a boil and blanch the asparagus for 60 seconds. Remove from the pot and rinse in cold water. Once completely cold, dry on a clean tea towel. Slice asparagus into 3cm pieces

Place the asparagus, tomatoes, avocado, feta cheese and cucumber into a large bowl

Gently mix the salad dressing ingredients together and drizzle over the salad. Place the salad in the fridge for 30 minutes or until ready to serve