SIMPLE SUMMER SALAD

This is a really quick and straightforward salad that I made for dinner a few nights ago. It was so well received on social media (and at home!) that I wanted to share the recipe for it here. Other than making some mayo, it's really just a case of boiling the veg - all of which can be done in the same pan. Mayonnaise might seem like it's going to be complicated to make, but honestly, once you've made it once and realised how easy it is, you'll make it over and over again. I've posted a recipe for mayo here before, but actually make it slightly differently when I'm using it as a dressing rather than a dip, so the recipe below is adjusted for this. 

Makes enough for 2 people as a main course, or 4 if served as a side

300g new potatoes, scrubbed and cut into chunks the same size as the smallest potato
125g asparagus
250g frozen peas
1 or 2 avocados
1 tbsp nonpareille capers
1 free-range egg yolk
1 heaped tsp English mustard
Squeeze of lemon juice
1 tsp cider vinegar
40ml rapeseed oil
40ml sunflower oil
Zest of 1 lemon
Pepper

Get a pan of water with a pinch of salt in on to boil, big enough for the potatoes, asparagus and peas.

While the water comes to a boil, start on your mayo.

Put the egg yolk, mustard, vinegar and lemon juice in a large bowl and whisk together. Once whisked you need to add the oils - a lot of recipes ask for these to be mixed prior to adding, but I just add one, then the other - less washing up!! So slowly pour your first oil into the mix - drop by drop to start with, whisking all the time, so it doesn't curdle. Once you've added half of the first oil you can increase the flow, but be sure to keep whisking it. Add the second oil, slowly to start, until it's all incorporated. Now have a taste - if it needs a touch more vinegar or a splash more lemon then add this now and whisk again. Finally a good grind of black pepper and the lemon zest, and your mayo is done.

When the pan of water is boiling add the potatoes and cook for 15 minutes. Chop the asparagus into 2cm pieces. After 15 minutes add the frozen peas, and as soon as the water comes back a boil, add the asparagus. Cook for 2 minutes, then drain.

Chop the avocado into chunks, and mix into the mayo with the capers. When the boiled vegetables have steamed dry a little, add them to the mayo mix and give it a good stir, so everything is coated in mayonnaise.

Serve as a side salad with meat, or salmon, or on its own as a delicious, healthy (apart from the mayo) supper!