Green Salad with Cucumber, Peas, Mint & Raspberry Dressing
Looking to eat a little healthier this silly season? Then you can't go past a Green Salad with Cucumber, Peas, Mint and Raspberry Dressing.
Ingredients
- 100 grams snow peas
- 1/2 cup edamame beans
- 1/2 cup baby peas
- 3 baby cos lettuces, washed and leaves separated
- 1/2 telegraph cucumber, peeled into strips
- 10 leaves fresh mint
- 2 tablespoons sliced almonds, toasted
Raspberry Dressing
- 1/4 cup olive oil
- 1 punnet raspberries
- 1 tablespoons liquid honey
- 1/4 cup raspberry or apple cider vinegar
- 1 pinch salt and pepper
- 100 grams snow peas
- 1/2 cup edamame beans
- 1/2 cup baby peas
- 3 baby cos lettuces, washed and leaves separated
- 1/2 telegraph cucumber, peeled into strips
- 10 leaves fresh mint
- 2 tablespoons sliced almonds, toasted
Raspberry Dressing
- 1/4 cup olive oil
- 1 punnet raspberries
- 1 tablespoons liquid honey
- 1/4 cup raspberry or apple cider vinegar
- 1 pinch salt and pepper
- Step 1 of 3To make the dressing, in a medium bowl, combine the olive oil, vinegar and honey and mix well. Add half the raspberries and mash to a pulp. Season to taste then set aside.
- Step 2 of 3In a medium saucepan, blanch the snow peas, beans and baby peas for 1-2 minutes until bright green and just tender. Drain and refresh under cold water. Drain well.
- Step 3 of 3Arrange the cos leaves in a bowl and top with the cucumber strips, snow peas, beans and peas. Dot with the remaining raspberries, mint leaves and sprinkle with almonds. Spoon the dressing over the salad when ready to serve.
Method
- Step 1 of 3To make the dressing, in a medium bowl, combine the olive oil, vinegar and honey and mix well. Add half the raspberries and mash to a pulp. Season to taste then set aside.
- Step 2 of 3In a medium saucepan, blanch the snow peas, beans and baby peas for 1-2 minutes until bright green and just tender. Drain and refresh under cold water. Drain well.
- Step 3 of 3Arrange the cos leaves in a bowl and top with the cucumber strips, snow peas, beans and peas. Dot with the remaining raspberries, mint leaves and sprinkle with almonds. Spoon the dressing over the salad when ready to serve.
Nutrition per serving
724 Kilojoules
Protein4 grams
Fat12 grams
Carbs10 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3To make the dressing, in a medium bowl, combine the olive oil, vinegar and honey and mix well. Add half the raspberries and mash to a pulp. Season to taste then set aside.
- Step 2 of 3In a medium saucepan, blanch the snow peas, beans and baby peas for 1-2 minutes until bright green and just tender. Drain and refresh under cold water. Drain well.
- Step 3 of 3Arrange the cos leaves in a bowl and top with the cucumber strips, snow peas, beans and peas. Dot with the remaining raspberries, mint leaves and sprinkle with almonds. Spoon the dressing over the salad when ready to serve.