Crunchy smoky salad recipe
Radishes, cucumber and asparagus are just a few of the spring veggies that star in this salad, but it's the chipotle and paprika-spiced dressing that really steals the show. Not only is this gorgeous salad loaded with 2 of your 5 a day and low in salt and saturates, but it's also suitable for vegan and gluten-free diets - meaning this is one recipe you'll definitely want to keep on file for barbecue season.
See method- Serves 6
- 15 mins to prepare and 5 mins to cook
- 105 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 cucumber, peeled into ribbons
- 150g radishes, sliced
- 5 spring onions, cut into 3cm lengths
- 250g asparagus, halved
- 150g mangetout
- 150g frozen or fresh peas
- 30g pack coriander, chopped
For the dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 garlic clove, finely crushed
- 1 lemon, zested and juiced
- 2 tsp chipotle chilli and smoked paprika paste
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 435kJ 105.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.9gProtein 4.6gFibre 3.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Half-fill a bowl with water and ice. Add the cucumber, radish and onions.
- Boil the asparagus, mangetout and peas in a pan of boiling water for 3 mins. Drain, then add to the ice bowl with the other vegetables. Leave for 5 mins, then drain and pat dry with kitchen towel. Toss all the veg in a salad bowl with half the coriander.
- Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.
- Tip: To increase fibre and vitamin B content, add the kernels from 2 boiled or barbecued sweetcorn cobs to the potato salad.
- See more BBQ side dishes
