Recipe by UK's first Vegetable Butcher Amber Locke with Sainsbury's



Thinly sliced asparagus and cucumber are combined with a spicy orange gremolata in this recipe, which adds immense flavour and crunch to the vegetables.

As a gremolata is typically quite 'dry' (not runny like a typical dressing), it's great to use with juicy salad ingredients as, combined with their liquid, the gremolata becomes more dressing-like and coats the salad ingredients when they're served.


For the salad:

  • 2 large cucumbers
  • 6-7 spears of asparagus

For the gremolata:

  • 1 orange
  • 2 red chillies
  • 150g whole almonds or walnuts
  • Small handful of parsley leaves


  1. Wash the cucumber, asparagus, orange, chillies and herbs and dry well.
  2. To make the salad, finely slice the asparagus and cucumber with either a sharp knife, a vegetable peeler, a mandolin or a julienne peeler, depending on the type of cut you want to achieve. Place in a bowl.
  3. To make the gremolata, deseed the chillies and roughly chop, then add the parsley leaves and almonds/walnuts to your chopping board, before grating over the orange zest.
  4. Chop the whole lot together, or do this in a food processor, until you have a fine-ish chunky texture.
  5. Sprinkle over the gremolata and mix into the cucumber and asparagus.
  6. Add a drizzle of olive oil, a little seasoning and a squeeze of orange juice if desired.

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