Fresh Asparagus and Spring Bean Salad with Lemon Herb Vinaigrette
A vibrant, crisp salad celebrating the best of spring produce with tender asparagus, sugar snap peas, and butter beans tossed in a zesty lemon-herb dressing. This light yet satisfying dish is perfect for a healthy lunch or as a stunning side dish.
Ingredients
- 400g fresh asparagus, woody ends trimmed
- 200g sugar snap peas, trimmed
- 150g frozen edamame beans, shelled
- 400g tinned butter beans, drained and rinsed
- 100g mixed salad leaves
- 1 small red onion, thinly sliced
- 30g fresh mint leaves, roughly chopped
- 25g fresh parsley, roughly chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- Salt and black pepper, to taste
- 2 tablespoons toasted pumpkin seeds
Instructions
Bring a large pot of salted water to the boil. Prepare a bowl of ice water and set aside.
Cut the asparagus spears into 5cm pieces on a diagonal. Add asparagus and sugar snap peas to the boiling water and blanch for 2-3 minutes until bright green and crisp-tender.
Add the frozen edamame to the pot for the final minute of cooking.
Drain all vegetables immediately and plunge into the ice water to stop cooking and preserve the bright colour. Drain well and pat dry.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, maple syrup, salt and pepper to create the vinaigrette.
In a large serving bowl, combine the blanched vegetables, butter beans, mixed salad leaves, red onion, mint and parsley.
Drizzle the lemon herb vinaigrette over the salad and toss gently to coat evenly.
Scatter the toasted pumpkin seeds over the top and serve immediately.
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