Crunchy bean and asparagus salad
The best side kick to a plate of barbecued lamb chops
Serves
6
Prep Time
10 mins
Cook Time
0 mins
Showcase the best of spring produce with this crunchy bean and asparagus salad. Each bite is balanced, the veggies are blanched for crunch and sweetness while the tangy dressing adds a level of vibrance.
Loaded with vitamins, minerals and dietary fibre, this salad is the best side dish for a pile of barbecued lamb chops, or beef kebabs in these lighter, brighter days.
This recipe is courtesy of
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ShareIngredients
2 bunches asparagus
sliced thinly lengthwise3 cups baby spinach
chopped1½ cups shelled white beans
handful mint leaves
fresh¼ cup pistachio nuts
(optional)¼ red onion
finely sliced
2 Tbsp white wine vinegar
small pinch salt
3 Tbsp olive oil
Method
Arrange baby spinach on a serving plate. Top with remaining salad ingredients.
Add salad dressing ingredients to a small bowl and mix together.
Pour dressing over the salad and gently toss to coat. Serve immediately.
Nutrition Information per Serving (174g)
This nutrition analysis is based on 6 serves.
