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Crunchy smoky salad recipe

Crunchy smoky salad recipe

6 ratings

Radishes, cucumber and asparagus are just a few of the spring veggies that star in this salad, but it's the chipotle and paprika-spiced dressing that really steals the show. Not only is this gorgeous salad loaded with 2 of your 5 a day and low in salt and saturates, but it's also suitable for vegan and gluten-free diets - meaning this is one recipe you'll definitely want to keep on file for barbecue season. See method

  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 105 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 cucumber, peeled into ribbons
  • 150g radishes, sliced
  • 5 spring onions, cut into 3cm lengths
  • 250g asparagus, halved
  • 150g mangetout
  • 150g frozen or fresh peas
  • 30g pack coriander, chopped

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 garlic clove, finely crushed
  • 1 lemon, zested and juiced
  • 2 tsp chipotle chilli and smoked paprika paste
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 5%
  • Sugars

    5g 6%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 6.9g Protein 4.6g Fibre 3g


  1. Half-fill a bowl with water and ice. Add the cucumber, radish and onions.
  2. Boil the asparagus, mangetout and peas in a pan of boiling water for 3 mins. Drain, then add to the ice bowl with the other vegetables. Leave for 5 mins, then drain and pat dry with kitchen towel. Toss all the veg in a salad bowl with half the coriander.
  3. Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.

Tip: To increase fibre and vitamin B content, add the kernels from 2 boiled or barbecued sweetcorn cobs to the potato salad.

See more BBQ side dishes

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