Summer crunch salad
The crunchiness of green beans works particularly well in this salad
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Prep:15 mins
Cook:5 mins
Ready in 20 mins - Serves 4
- Easy
Nutrition per serving
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kcal 178
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fat 15g
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saturates 5g
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carbs 3g
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sugars 2g
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fibre 2g
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protein 9g
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salt 0.38g
Ingredients
- 200g pack small button mushrooms, finely sliced
- juice 1 lemon
- 200g green beans, trimmed
- handful soft green herbs, such as basil, chervil, parsley and tarragon
- 100g cherry tomatoes, quartered
- 3 tbsp olive oil
- 75g parmesan (or vegetarian alternative), shaved into large curls
Tip
Or why not try...Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil. Healthy benefits
Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.
Method
In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.
