Green salad with vietnamese mint dressing

Vietnamese mint adds zest to this salad and its' moreish dressing.

Ingredients

Dressing

1 small	chilli, seeded
1 large clove	garlic, chopped
2 teaspoons	rice vinegar
1 tablespoon	sugar
1 tablespoon	lime juice
1 tablespoon	fish sauce
2	Vietnamese mint leaves, chopped
1 small	shallot, diced

Salad

8 small	round green beans
8	asparagus spears
8 small	Vietnamese mint leaves
1	avocado, halved, stoned peeled and sliced

Directions

1. To make the dressing, place the chilli, garlic, vinegar, sugar, lime juice, fish sauce and Vietnamese mint leaves in a blender. Mix until smooth.
2. Place the shallot in icy water for 30 minutes then drain and add to the dressing just before serving.
3. Bring a large frying pan of water to the boil. Blanch the beans and asparagus in batches until crisp-tender. Lift out with tongs and refresh in icy water. Drain and pat dry.
4. Layer in a serving dish together with the small Vietnamese mint leaves. Top with the avo, if using. Drizzle with the dressing just before serving.