Greenest Green Salad

150 g green beans, trimmed

170 g asparagus, halved lengthways if large

2/3 cup frozen peas

1 small ripe avocado

2 tbsp lemon juice

1/3 cup basil pesto

1 tbsp water

3 cups rocket or baby spinach

1. Add beans to a medium saucepan of boiling water; boil, uncovered for about 1 minute. Add asparagus to the same pan; boil for about 1 1/2 minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of ice water to cool. Drain well.
    
2. Cut avocado in half, remove seed. Squeeze flesh out of each half; drizzle with half the juice.
    
3. Place pesto in a large bowl; stir in the water and remaining juice. Add beans, asparagus and peas, then rocket or spinach; toss gently to coat. Season with pepper to taste.
    
4. Transfer salad to a serving platter; top with avocado.