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Crushed pea, mint, lemon and asparagus salad

  • Author: Pip Payne
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x


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

Syns: 0.5 per portion


  • 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


  1. 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
  2. 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
  3. Serve the crushed pea mix, topped with the drained asparagus and a little lemon zest, salt and pepper.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes