Summer Salad

A crunchy, vegetarian seasonal salad featuring broad beans, baby carrots, and fresh peas tossed in a glossy homemade mustard vinaigrette.

Vegetarian Healthy Side Dish Summer Salad

Estimated Nutrition

Calories

348.1

kcal / serving

1392.4 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

28.9g

per serving

115.6 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

heaped

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

LegumesPulses

250

Broad Bean

baby, pods removed

NutsSeeds

handful

Mint

fresh leaves, torn

piece

Lemon Balm Leaves

torn

bunch

Chive

fresh

handful

Parsley

fresh young curly-leaved leaves, chopped

pinch

Sea Salt Flakes

piece

Black Pepper

freshly ground, to taste

OilsFats

3.5

tbsp

Sunflower Oil

3.5

tbsp

Olive Oil

Vegetables

300

Carrot

baby, scrubbed, green bases left on

bunch

Radish

trimmed, cut in half

100

Pea

fresh, pods removed

piece

Little Gem Lettuce

core removed, leaves separated

Method

Boil the beans in salted water for 2-3 minutes until tender.

Drizzle the vinaigrette over the salad and toss well to coat.

Season the vinaigrette with salt and pepper to taste.

Gradually whisk in sunflower and olive oils until thick and glossy.

Whisk vinegar, mustard, sugar, and salt together until smooth.

Combine beans, carrots, radishes, peas, mint, lemon balm, chives, parsley, and lettuce in a bowl.

Drain the carrots and refresh them in cold water.

Boil the baby carrots for 3-4 minutes until just tender.

Drain the beans, refresh in cold water, and peel away outer membranes.