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Early summer salad

 
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Serves: 4 (as a side)
Time to make: 15 mins
Total cost: $12.20 / $3.05 per serve
(at time of publication)
Dairy freeGluten free (or can be made gluten free*)High fibreLow kilojouleLow sodiumVegetarianHigh protein
Full ingredients list: 
  • 2 bunches asparagus, trimmed
  • 1 cup shelled fresh broad beans
  • 1 baby cos lettuce, thickly sliced
  • 125g cherry tomatoes, halved
  • 1 Lebanese cucumber, halved, sliced into bite-size pieces
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped fresh dill (optional)

Nutritional information (per serve)

Kilojoules: 
588kJ
Calories: 
141cal
Protein: 
5.7g
Total fat: 
9.6g
Saturated fat: 
1.3g
Carbohydrates: 
5.7g
Sugars: 
3.2g
Dietary fibre: 
4.4g
Sodium: 
37mg
Calcium: 
40mg
Iron: 
2mg

Instructions

Instructions and steps: 
Step 1 Steam asparagus spears and broad beans until just tender; drain and refresh under cold running water. Chop asparagus spears into short lengths. Peel outer skin from broad beans.

Step 2 Place lettuce, tomato and cucumber on a serving platter; top with asparagus and beans.

Step 3 Combine olive oil, vinegar, mustard and dill in a small bowl. Drizzle mixture over salad; serve.

 

Variations

Make it gluten free: Check Dijon mustard is gluten free.

About this recipe

Recipe by: 
Sally Parker
First published: November 2013