Asparagus and radish salad with green chilli and ginger dressing

spring salad Sep 8, 2021

  • Serves 4
  • 12 mins to prepare and 3 mins to cook
  • 76 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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


  1. Green beans should be cooked for 3 minutes in salted boiling water, or until tender.
  2. Drain, then refresh under a cold tap before draining one more.
  3. Arrange the asparagus, spring onions, radishes, and herbs on a serving tray.
  4. In a small bowl, combine the ginger, garlic, and chilli to make the dressing.
  5. Combine the lime juice and sesame oil in a mixing bowl.
  6. Mix well after seasoning with a touch of salt, pepper, and sugar.
  7. Sprinkle the hazelnuts on top of the salad and drizzle with the dressing.


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