Broad beans, green beans and asparagus salad
Enjoy this popular salad at the height of summer.
1 bunch asparagus
250g beans, topped and tailed
1 cup shelled broad beans
2 Tbsp lime vinaigrette
sprigs of dill for garnish
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]|
|- saturated fat||0.6g|