Rocket, white bean and Asparagus salad

After a busy holiday season, this salad is healthy and will make you feel fuller for longer plus taste great. 

Rocket, white bean and Asparagus salad
Serves 4
Write a review
Prep Time
10 min
Prep Time
10 min
  1. 2 leeks, thinly sliced
  2. 1 bunch of asparagus, about 6 -8 stalks
  3. ½ red onion, thinly sliced
  4. 10 cherry tomatoes, halved
  5. 3 – 4 handfuls rocket lettuce
  6. 6 basil leaves, roughly chopped
  7. 1 can cannelini beans, drained and rinsed
  8. 4 tablespoons extra virgin olive oil
  9. 3 tablespoons white wine vinegar
  10. Juice 1 lemon
  11. Salt and pepper
  1. Thinly slice leeks, set aside in a bowl.
  2. Cut the ends of the asparagus stalks about 1 inch from the end, using a vegetable peeler, peel strips of asparagus and set aside in the bowl with the leeks. Add the red onion, cherry tomatoes, rocket and chopped basil.
  3. Toss all ingredients together until well mixed, add cannelini beans here.
  4. To make the dressing, whisk olive oil, vinegar, lemon and about a half teaspoon each of salt and pepper. Whisk.
  5. Add the vinaigrette to the rest of the ingredients in the bowl and toss once again. Serve on individual plates with some crusty bread.
Chef Stuart O'Keeffe

Share Rocket, white bean and Asparagus salad