The mixture of lightly cooked and raw veg and various textures makes this a vibrant salad with lots of crunch

Asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing

The mixture of lightly cooked and raw veg and various textures makes Elly Curshen's salad vibrant with lots of crunch

5 out of 5 stars(1) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook3 mins
  • Total time13 mins

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Ingredients

  • 230g asparagus, ends trimmed, spears cut into 7.5cm pieces
  • 225g frozen petits pois
  • 250g sugar snap peas, halved diagonally
  • ¼g mint, leaves only (smaller leaves are best)
  • 50g lamb’s lettuce

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 unwaxed lemon, finely grated zest, plus 2 tbsp juice
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 2 tbsp chives, finely chopped

Method

  1. Steam the asparagus and petits pois for 3-5 minutes, then transfer to iced water to stop cooking and preserve their colour. Drain well and pat dry.

  2. Make the dressing in a jar by adding all the ingredients, then seal and shake hard until well combined.

  3. Add the steamed asparagus, petits pois and raw sugar snaps to a serving bowl. Drizzle with ½ the dressing. At this point you can pause for up to 30 minutes.

  4. Add the mint and season. Toss to combine, add the lamb’s lettuce, toss again and serve immediately, with extra dressing on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

756kJ/ 182kcals

Fat

11g

Saturated Fat

1.6g

Carbohydrates

11g

Sugars

7.8g

Fibre

5.1g

Protein

7.2g

Salt

0.6g

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