Allotment salad

A bowl filled with pasta and vegetables Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:10 mins
  • Easy
  • Serves 8 (or 4-6 with leftovers)

Make the most of new season’s asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

Nutrient Unit
kcal 122
fat 7g
saturates 1g
carbs 7g
sugars 4g
fibre 6g
protein 4g
salt 0.2g


  • 8 asparagus spears, halved
  • 250g green beans , halved
  • 250g long-stem broccoli , chopped into 2cm lengths
  • 200g peas , fresh or frozen
  • 8 radishes , sliced
  • 1 pointed cabbage , shredded
  • 4 spring onions , sliced
  • handful of mint leaves, chopped
Asparagus, avocado & quinoa tabbouleh

For the dressing

  • 4 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 lemon , juiced


  • STEP 1

To make the dressing, combine all the ingredients in a bowl and season well.

  • STEP 2

Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.

  • STEP 3
Peruvian toasted sweetcorn, avocado & quinoa salad

Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

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