Greenest Green Salad - all about sugars
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Greenest Green Salad

By Tin Soldier Developers Source: Recipe adapted from The Australian Women's Weekly Big Salads
  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time
  • Serves

150 g green beans, trimmed

170 g asparagus, halved lengthways if large

2/3 cup frozen peas

1 small ripe avocado

2 tbsp lemon juice

1/3 cup basil pesto

1 tbsp water

3 cups rocket or baby spinach

  1. Add beans to a medium saucepan of boiling water; boil, uncovered for about 1 minute. Add asparagus to the same pan; boil for about 1 1/2 minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of ice water to cool. Drain well.
  2. Cut avocado in half, remove seed. Squeeze flesh out of each half; drizzle with half the juice.
  3. Place pesto in a large bowl; stir in the water and remaining juice. Add beans, asparagus and peas, then rocket or spinach; toss gently to coat. Season with pepper to taste.
  4. Transfer salad to a serving platter; top with avocado.
Nutrition Information
   Per serve
Energy  854 kJ
Protein  4.7 g
Fat  17.5 g
Carbohydrate  4.7 g
 - Sugar  2.8 g