Crushed pea, mint, lemon and asparagus salad
A delicious fresh, summery salad, perfect as a side for fish
5 mins
10 mins
64 kcal
5 mins
10 mins
64 kcal
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 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 @theslimmingfoodie or tag #theslimmingfoodie!
