Crunchy Smoky Salad Recipe

Radishes, cucumber and asparagus are just a few of the spring veggies that star in this salad, but it's the chipotle and paprika-spiced dressing that really steals the show. Not only is this gorgeous salad loaded with 2 of your 5 a day and low in salt and saturates, but it's also suitable for vegan and gluten-free diets - meaning this is one recipe you'll definitely want to keep on file for barbecue season.

Serves 6 - 15 mins to prepare and 5 mins to cook - 105 calories / serving



Ingredients
1 cucumber, peeled into ribbons
150g (5 1/4oz) radishes, sliced
5 spring onions, cut into 3cm lengths
250g (8 3/4oz) asparagus, halved
150g (5 1/4oz) mangetout
150g (5 1/4oz) frozen or fresh peas
1 x 30g pack coriander, chopped

For the dressing

3 tbsp olive oil
1 tbsp white wine vinegar
1 garlic clove, finely crushed
1 lemon, zested and juiced
2 tsp chipotle chilli and smoked paprika paste


Half-fill a bowl with water and ice. Add the cucumber, radish and onions.

Boil the asparagus, mangetout and peas in a pan of boiling water for 3 minutes. Drain, then add to the ice bowl with the other vegetables. Leave for 5 minutes, then drain and pat dry with kitchen towel. Toss all the 
veg in a salad bowl with half the coriander.

Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.

Recipe courtesy of Tesco
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