English garden salad recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 116 calories / serving
  • Healthy
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Green and crispy english garden salad HERO

Bring a large pan of water to the boil, add asparagus, peas and both beans. Bring back to the boil, cook for 2-3 minutes, drain and plunge vegetables into cold water to cool (this stops the cooking process). Drain, pat dry.

Cut lettuces in half and arrange in a salad bowl, then tip vegetables over. Mix oil, vinegar and a little seasoning together with mint and chives. Drizzle over the salad and sprinkle with tarragon.

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  • Ingredients

  • 110g pack of asparagus tips
  • 150g (5oz) shelled peas, fresh or frozen
  • 150g (5oz) runner beans, sliced
  • 150g (5oz) shelled broad beans, fresh or frozen
  • 2 little gem lettuces
  • 4tbsp olive oil
  • 2tbsp white wine vinegar
  • 1tbsp mint leaves, chopped
  • 1tbsp chives, snipped
  • 1tbsp tarragon leaves
  • Energy 480kj 116kcal 6%
  • Fat 8g 12%
  • Saturates 1g 6%
  • Sugars 2g 2%
  • Salt 0g 0%

of the reference intake
Carbohydrate 6.1g Protein 4.3g Fibre 4.1g


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