Green garden salad recipe
This green garden salad is an easy summer side dish – perfect to accompany barbecues and summer lunches eaten al fresco. Crisp raw veg and briefly blanched broad beans make this salad a cinch to pull together, with a delicious tangy elderflower dressing.
See method- Serves 6
- 15 mins to prepare and 2 mins to cook
- 103 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 150g broad beans, podded and shelled
- 250g white cabbage, shredded
- 1 celery stick, finely sliced
- 3 spring onions, shredded
- 1 Granny Smith apple, cored and thinly sliced
- 150g pack mangetout, sliced
For the dressing
- 2 tbsp elderflower, or elderflower and apple, cordial
- 2 tbsp cider vinegar
- 3 tbsp rapeseed or olive oil
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Shop ingredientsEach serving contains
- Energy
- 0kJ 103.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.9gProtein 3.0gFibre 3.7g
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Method
- Blanch the broad beans for 1-2 mins in boiling water, then drain, run under cold water to cool, then drain again.
- Whisk the dressing ingredients in a large bowl. Add the cooled beans and the other ingredients; toss together.
- Get ahead: Mix all the ingredients together except the broad beans, and chill for up to 24 hours. Stir in the beans when ready to serve.
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