Asparagus and radish salad with green chilli and ginger dressing
- Serves 4
- 12 mins to prepare and 3 mins to cook
- 76 calories / serving
- Healthy
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
Ingredients
- 100g fine green beans, trimmed
- 250g bunch asparagus, shaved into long strips using a vegetable peeler
- 2 spring onions, sliced,
- 100g radishes, finely sliced,
- small handful fresh dill, roughly chopped
- small handful fresh mint, roughly chopped,
- 1 tbsp hazelnuts, toasted and chopped
For the dressing,
- 5cm piece fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 green chilli, seeded and finely diced
- 1 lime, juiced,
- 1 tbsp sesame oil
Directions
- Green beans should be cooked for 3 minutes in salted boiling water, or until tender.
- Drain, then refresh under a cold tap before draining one more.
- Arrange the asparagus, spring onions, radishes, and herbs on a serving tray.
- In a small bowl, combine the ginger, garlic, and chilli to make the dressing.
- Combine the lime juice and sesame oil in a mixing bowl.
- Mix well after seasoning with a touch of salt, pepper, and sugar.
- Sprinkle the hazelnuts on top of the salad and drizzle with the dressing.