February 5, 2020

Serves 8

ICT Reset: Suits all phases


  • 4 large zucchini, sliced into 1cm slices
  • 200gm snow peas
  • 2 bunches asparagus, trimmed
  • 2 large avocado
  • 6 shallots, finely chopped
  • ½ bunch flat-leaf parsley
  • ½ bunch fresh mint
  • 1 lemon, juice
  • 200ml olive oil
  • Salt and pepper to taste


  1. Brush the sliced zucchini with oil and BBQ on the grill until tender. Set aside to cool.
  2. Top and tail the snow peas and trim the asparagus and break into 2 before blanching for 20-30 seconds. Set aside to cool.
  3. Cut the avocado into 2cm pieces, and finely shop the shallots.
  4. In a bowl place the cooled zucchini, asparagus and snow peas. Add the avocado and shallots. Tear the parsley and mint into small pieces and toss the ingredients lightly.
  5. Combine the lemon juice, olive oil and salt and pepper to make the dressing. Pour over and toss again, just before serving.

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