Take the best produce of summer produce and chop up a salad of green beans and radish.
Ingredients
- 150g green beans, trimmed, halved
- 1 baby cos lettuce
- 4 small radishes, trimmed, chopped
- 2 hard boiled eggs, roughly chopped
- 2 large tomatoes, roughly chopped
- 1/4 cup pitted black olives, sliced
- 1 tablespoon chopped fresh chives
Basic lemon dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
Method
- Step 1Make Basic lemon dressing: Place oil and lemon juice in a screwtop jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 2Bring a saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel.
- Step 3Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, beans, radish, egg, tomato, olives and chives in a bowl. Add dressing. Toss to combine. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Vegan
- Vegetarian
Nutrition
450 kj
Energy
8.1g
Fat Total
1.4g
Saturated Fat
2g
Fibre
3.8g
Protein
71mg
Cholesterol
105mg
Sodium
3.8g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
About this recipe: You could add chopped cooked chicken, chopped cooked sausages, cooked prawns, smoked salmon, canned tuna, canned pink or red salmon to this salad to make it into a meal.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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