Crushed pea, mint, lemon and asparagus salad
BY:
Pip
PUBLISHED:
UPDATED:
A delicious fresh, summery salad, perfect as a side for fish
5 mins
10 mins
64 kcals
serves 4
CRUSHED PEA, MINT, LEMON AND ASPARAGUS SALAD
This recipe is from the lovely Katie Pix, and put together to go perfectly with the Saucy Fish Company’s smoked haddock with vintage cheddar and chive sauce.
It’s a perfect summer salad- easily pre-prepared so that you can just whip it out of the fridge whenever you are ready!
Crushed pea, mint, lemon and asparagus salad
Servings: 4
A delicious fresh, summery salad, perfect as a side for fishSyns: 0.5 per portion
Print Recipe
Ingredients
- 225 g approx freshly shelled peas
- 250 g approx bundle fresh asparagus
- zest and juice 1 lemon
- salt and pepper
- handful fresh mint leaves
- 1 tsp olive oil
Instructions
- Boil the peas for 5 minutes, and then blend them in a food processor with the lemon juice, lemon zest, mint, olive oil and some salt and pepper
- Take the woody ends off the asparagus, and boil for 5 minutes, then plunge straight into icy water to quickly cool and prevent further cooking
- Serve the crushed pea mix, topped with the drained asparagus and a little lemon zest, salt and pepper.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
