Mint, asparagus and courgette salad
This asparagus salad is vibrant, fresh and full of Spring flavours.
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to see how to make the recipe
Method
- Bring a pot of water to a boil
- Place asparagus in boiling water and blanch for approximately 1 minute
- Drain and place in cold water to cool quickly
- When cold, drain again
- Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
- Serve immediately or refrigerate for up to 2 days.
Tip
This salad can easily be made ahead of time and kept in the fridge for up to 2 days before serving. Generally, salads without leaves keep longer than those with leaves.
- 1 bunchasparagus, trimmed and cut into 3 pieces per stalk
- 1courgette, sliced thinly in ribbons
- 2radishes, sliced thinly
- 2 tbspshredded mint
- 1 canlentils, drained and rinsed
- 1 tbspolive oil
- 2 tbsplemon juice
- 1 tbsplemon zest
- Energy289kJ
- Total Fat3.7g
- Saturated Fat0.6g
- Total Carbohydrate5.9g
- Sugars1.6g
- Dietary Fibre1.8g
- Protein3.3g
- Sodium37mg
Watch our video to see how to make the recipe
Method
- Bring a pot of water to a boil
- Place asparagus in boiling water and blanch for approximately 1 minute
- Drain and place in cold water to cool quickly
- When cold, drain again
- Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
- Serve immediately or refrigerate for up to 2 days.
Tip
This salad can easily be made ahead of time and kept in the fridge for up to 2 days before serving. Generally, salads without leaves keep longer than those with leaves.
Ingredients
- 1 bunchasparagus, trimmed and cut into 3 pieces per stalk
- 1courgette, sliced thinly in ribbons
- 2radishes, sliced thinly
- 2 tbspshredded mint
- 1 canlentils, drained and rinsed
- 1 tbspolive oil
- 2 tbsplemon juice
- 1 tbsplemon zest
Ingredients
- 1 bunchasparagus, trimmed and cut into 3 pieces per stalk
- 1courgette, sliced thinly in ribbons
- 2radishes, sliced thinly
- 2 tbspshredded mint
- 1 canlentils, drained and rinsed
- 1 tbspolive oil
- 2 tbsplemon juice
- 1 tbsplemon zest
Nutrition Facts
- Energy289kJ
- Total Fat3.7g
- Saturated Fat0.6g
- Total Carbohydrate5.9g
- Sugars1.6g
- Dietary Fibre1.8g
- Protein3.3g
- Sodium37mg
Watch our video to see how to make the recipe
Method
- Bring a pot of water to a boil
- Place asparagus in boiling water and blanch for approximately 1 minute
- Drain and place in cold water to cool quickly
- When cold, drain again
- Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
- Serve immediately or refrigerate for up to 2 days.
Tip
This salad can easily be made ahead of time and kept in the fridge for up to 2 days before serving. Generally, salads without leaves keep longer than those with leaves.
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