Crushed pea, mint, lemon and asparagus salad
A delicious fresh, summery salad, perfect as a side for fish
Syns: 0.5 per portion
approx freshly shelled peas
approx bundle fresh asparagus
zest and juice 1 lemon
salt and pepper
handful fresh mint leaves
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?
The Slimming Foodie