Delicious salad modified from a 5aday recipe, and higlights summer perfectly. Serves 6. Per serve: Cal: 145; Fat: 12.2g; Pro: 4.4g; Carbs: 3.0g
Wash and pop the baby spinach leaves in a bowl or on a platter. Bring a pot of water to boil, chop the asparagus spears into quarters (getting rid of the woody end) and blanch in water for a minute. Take out and flush in cold water to help stop them cooking.
Hull and quarter the strawberries, dice the avocado and feta. Top the spinach leaves with these and the asparagus. Tear or finely chop the mint leaves and add these. In a separate cup, mix the olive oil and balsamic vinegar and drizzle on top of the salad.
Gently mix and serve.