Broad beans, green beans and asparagus salad

Enjoy this popular salad at the height of summer.

Broad beans, green beans and asparagus salad


Serves 4

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]
Energy 412kj
Protein 5.0g
Total fat 4.2g
- saturated fat 0.6g
Carbohydrates 7.9g
- sugars 4.6g
Fibre 4.9g
Sodium 65mg

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