Crunchy smoky salad

spring salad Sep 8, 2021

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

Ingredients

  • 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

Directions

  1. Fill a basin halfway with water and ice.
  2. Combine the cucumber, radish, and onions in a mixing bowl.
  3. In a pan of boiling water, cook the asparagus, mangetout, and peas for 3 minutes.
  4. Drain, then combine with the other vegetables in the ice dish.
  5. Allow for 5 minutes before draining and patting dry with a kitchen towel.
  6. Toss all of the vegetables with half of the coriander in a salad bowl.
  7. 1 tbsp water and the remaining coriander are whisked together to make the dressing.
  8. Drizzle the dressing over the salad.

Tip: Add the kernels from two cooked or grilled sweetcorn cobs to the potato salad to boost the fiber and vitamin B content.

Tags

Master Chef

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