Green Lent Spring Salad With Avocado Dressing, Dutch

Step 1: Cut the zucchini lengthwise into quarters.

Step 2: Using a sharp knife the seeds and cut the flesh into angled slices, about 1 cm thick.

Step 3: Heat the oil in a wok and fry the zucchini for 3 minutes.

Step 4: Press garlic after 2 minutes then add garlic to above pan.

Step 5: Season with pepper and salt. Put in a bowl.

Step 6: Meanwhile, break the bottom of the asparagus and cut into 3 pieces.

Step 7: Bring a pot of water to boil and cook them with the garden peas 4 minutes.

Step 8: Drain the vegetables and rinse with cold water.

Step 9: Put in the zucchini.

FOR THE DRESSING

Step 10: Halve the avocados lengthwise and remove the pit.

Step 11: Puree the pulp in the blender with the lime juice, Tabasco, yogurt, parsley, water and salt to a thick liquid dressing.

Step 12: Spoon half of the dressing over the salad.

Step 13: Tear the mozzarella into pieces and place on the salad.

Step 14: Sprinkle with the parsley and serve the rest of the avocado dressing is also separately.