Raw spring salad

Name: Raw spring salad
Cook time: 10 min
Total time: 10 min
Yield: 4 as a side
Ingredients: 1 bunch of asparagus; 1 bunch of radishes; 4 baby courgettes; ½ a bunch of fresh mint; ½ a bunch of fresh dill; 1 lemon; extra virgin olive oil

Asparagus, radish, courgettes & fresh herbs

Dairy-free Gluten-free Vegan Vegetarian

10 mins

Super easy

serves 4 as a side

nutrition per serving

Calories

1.7g

Fat

0.3g

Saturates

2.8g

Sugars

0.5g

Salt

3.8g

Protein

3.3g

Carbs

2.2g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Christina Mackenzie

Ingredients

1 bunch of asparagus

1 bunch of radishes

4 baby courgettes

½ a bunch of fresh mint

½ a bunch of fresh dill

1 lemon

extra virgin olive oil

Method

Prepare a large bowl of iced water.
Speed-peel the asparagus, radishes and courgettes into ribbons. Place in the iced water.
Pick and finely chop the mint and dill, and place in a bowl. Squeeze in the juice of the lemon, drizzle over a little oil and season well.
Remove the vegetables from the water and spin until dry. Place in the bowl with the dressing, toss well and serve.

Tags

Salad Dairy-free Gluten-free Vegan Vegetarian Vegetable Sides Courgette Alfresco Entertaining

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