Broad beans, green beans and asparagus salad
Enjoy this popular salad at the height of summer.
Ingredients
Serves 4
1 bunch asparagus
250g beans, topped and tailed
1 cup shelled broad beans
2 Tbsp lime vinaigrette
sprigs of dill for garnish
Method
Slice asparagus and beans into approx 5 cm lengths.
Lightly blanch asparagus, beans and broad beans separately in rapidly boiling water for 1-2 minutes until just tender. Remove and cool in iced water or under cold running water. Drain well.
Place asparagus and beans on a serving dish, add broad beans on top, drizzle with lime vinaigrette and garnish with dill.
Note: increase the amount of green beans if either asparagus or broad beans are not available.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 412kj |
| Protein | 5.0g |
| Total fat | 4.2g |
| - saturated fat | 0.6g |
| Carbohydrates | 7.9g |
| - sugars | 4.6g |
| Fibre | 4.9g |
| Sodium | 65mg |