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Green garden salad recipe

Green garden salad recipe

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This green garden salad is an easy summer side dish – perfect to accompany barbecues and summer lunches eaten al fresco. Crisp raw veg and briefly blanched broad beans make this salad a cinch to pull together, with a delicious tangy elderflower dressing. See method

  • Serves 6
  • 15 mins to prepare and 2 mins to cook
  • 103 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 150g broad beans, podded and shelled
  • 250g white cabbage, shredded
  • 1 celery stick, finely sliced
  • 3 spring onions, shredded
  • 1 Granny Smith apple, cored and thinly sliced
  • 150g pack mangetout, sliced

For the dressing

  • 2 tbsp elderflower, or elderflower and apple, cordial
  • 2 tbsp cider vinegar
  • 3 tbsp rapeseed or olive oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    8g 9%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 9.9g Protein 3g Fibre 3.7g


This green garden salad makes an easy summer side dish – perfect to accompany barbecues and summer lunches eaten outdoors. Crisp veg, tart apple and hearty broad beans come together with a hint of floral sweetness from a tangy elderflower dressing.

  1. Blanch the broad beans for 1-2 mins in boiling water, then drain, run under cold water to cool, then drain again.
  2. Whisk the dressing ingredients in a large bowl. Add the cooled beans and the other ingredients; toss together.

Get ahead: Mix all the ingredients together except the broad beans, and chill for up to 24 hours. Stir in the beans when ready to serve.

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