Asparagus salad

Crushed pea, mint, lemon and asparagus salad

Crushed pea, mint, lemon and asparagus salad

A delicious fresh, summery salad, perfect as a side for fish

time

5 mins

pan

10 mins

fire

64 kcal

time

5 mins

pan

10 mins

fire

64 kcal

Asparagus salad

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

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!

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Crushed pea, mint, lemon and asparagus salad

Servings: 4
A delicious fresh, summery salad, perfect as a side for fish
Syns: 0.5 per portion
Print Recipe
5 mins
10 mins

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 @theslimmingfoodie or tag #theslimmingfoodie!
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