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Asparagus and radish salad with green chilli and ginger dressing recipe
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Let the earthy flavour of tender asparagus shine in this healthy salad dressed with fresh ginger, chilli and lime. Hazelnuts and peppery radishes bring a satisfying crunch to this speedy salad that can be made in just 15 minutes. See method
Ingredients
- 100g fine green beans, trimmed
- 250g bunch asparagus, shaved into long strips using a vegetable peeler
- 2 spring onions, sliced
- 100g radishes, finely sliced
- small handful fresh dill, roughly chopped
- small handful fresh mint, roughly chopped
- 1 tbsp hazelnuts, toasted and chopped
For the dressing
- 5cm piece fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 green chilli, seeded and finely diced
- 1 lime, juiced
- 1 tbsp sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
315kj
76kcal
4%
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Fat
6g
8%
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Saturates
1g
4%
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Sugars
3g
3%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 3.6g
Protein 3.3g
Fibre 1.5g
Method
- Cook the green beans in a pan of salted, boiling water for 3 mins, or until tender. Drain, refresh under a cold tap and drain again. Arrange on a serving platter with the asparagus, spring onions, radishes and herbs.
- To make the dressing, combine the ginger, garlic and chilli in a small bowl. Add the lime juice and sesame oil. Season with a pinch each of salt, pepper and sugar; mix well.
- Scatter the hazelnuts over the salad and spoon over the dressing.
See more Vegan recipes