Avocado and Asparagus Salad


“The avocado-and-asparagus salad was from my last shoot with Karen Edwards so it was a very memorable day – busy but unforgettable. We always wished for an afternoon off so that we could sip on a glass of wine and just chill. This didn’t happen – maybe on her return…”

— Jackie Cameron

Avocado and Asparagus Salad

Serves: 2 – 4


  • Assortment of Lettuce, Fresh Herbs and Flowers
  • 200gr Fresh Asparagus, blanched
  • 1 Avocado, sliced
  • 75gr Pomegranate Rubies
  • 125gr Cream Cheese
  • 30ml Freshly squeezed Lemon Juice
  • 125ml Olive Oil
  • ORYX Salt
  • Freshly Ground Black Pepper


  1. On a serving dish arrange the green leaves with the asparagus, avocado and pomegranate rubies on top. Place blobs/spoonfuls of cream cheese in between and on top.
  2. Whisk the lemon juice and olive oil together. Season with the ORYX salt and freshly ground black pepper.