Asparagus, mangetout and radish salad

    1 hour 12 min

    This seasonal, refreshing salad showcases springtime vegetables simply dressed in a bright lime vinaigrette.

    1 person made this

    Serves: 6 

    • 575g asparagus, trimmed and cut diagonally into 2cm pieces
    • 225g mangetout, ends and strings removed, cut diagonally into 2cm pieces
    • 15 small radishes, trimmed and thinly sliced
    • 3 scallions, thinly sliced
    • 10g fresh dill
    • 3 tablespoons rapeseed oil
    • 1 teaspoon sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons freshly squeezed lime juice, or more to taste

    Prep:10min  ›  Cook:2min  ›  Extra time:1hr resting  ›  Ready in:1hr12min 

    1. Bring some water to the boil in a saucepan. Add asparagus; boil for 1 minute. Add mangetout to asparagus, boil for 1 minute more. Drain and pat dry.
    2. Transfer asparagus and mangetout to a large bowl. Add radishes, scallions and dill; toss salad gently to combine.
    3. Whisk oil, sugar, salt and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavours to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

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