Photo: Anna Pelzer
Rachel Allen’s broad bean and asparagus salad recipe
7 ingredients
10 min + 15 min
4 people
openrecipes
A refreshing green vegetable salad made from broad beans, asparagus spears and rocket leaves. Finish with a zesty dressing.
Estimated Nutrition (whole recipe, rough)
164
Calories
4g
Protein
14g
Fat
10g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 extra virgin olive oil
- tbsp finely grated lemon zest
- 1 lemon juice
- tsp salt and ground black pepper
- 2 shelled fresh or frozen broad beans
- tbsp - 20 asparagus spears, woody end snapped off and discarded, then cut in to roughly 5cm pieces
- 1 handfuls of rocket leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes