It that time of year where salads start to become a staple at the dinner table and summer BBQs. I don’t know about you, but I try to mix it up and toss together different fresh and seasonal greens to keep things interesting.

This salad has a bit of everything, crisp, tangy, sweet and salty with a rich creamy dressing.


  • 2 cups fresh rocket leaves
  • 2 cups baby spinach leaves
  • 1 bunch asparagus
  • 50g feta
  • ½ green apple
  • ¼ cup pumpkin seeds
  • Pomegranate seeds (optional)



  1. In a large bowl toss rocket and spinach together
  2. Chop asparagus on thirds and heat a grill pan on high heat. Once hot grill asparagus for 5 minutes
  3. Thinly slice apple, chop cucumber and ½ avocado. Sprinkle over fresh leaves with cooked asparagus
  4. Crumble feta on top then sprinkle over pumpkin seeds and pomegranate 
  5. To make the dressing; in a blender jar combine all ingredient until smooth 
  6. Pour dressing over salad just before serving and enjoy.

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