Spring Broad Bean Salad

By Claire Brookman

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This healthy spring salad pairs vibrant, nutty broad beans with creamy bocconcini.

All you have to do is throw all your ingredients of Spring Broad Bean Salad

  1. 2 garlic cloves, peeled
  2. 2 cups (300g) fresh broad beans (see note)
  3. 1/2 cup fresh peas (see note)
  4. 1 bunch asparagus, trimmed, halved diagonally
  5. 1 tablespoon lemon juice
  6. 1 1/2 tablespoons extra virgin olive oil
  7. 2 cups watercress sprigs (see note)
  8. 1/2 x 180g tub bocconcini cheese, drained, torn
  9. 1 tablespoon finely shredded basil leaves

The instruction how to make Spring Broad Bean Salad

  1. Bring a large saucepan of water to the boil over high heat. Add garlic. Cook for 5 minutes. Add broad beans, peas and asparagus. Cook for a further 3 to 4 minutes or until just tender. Drain. Reserve garlic. Refresh the broad beans, peas and asparagus in a bowl of chilled water. Drain. Pat dry with paper towel. Peel broad beans and discard skins.
  2. Place garlic in a small bowl. Crush with a fork until smooth. Add lemon juice and oil. Season with salt and pepper. Stir to combine.
  3. Arrange watercress, asparagus, broad beans, peas and bocconcini on a platter. Drizzle over dressing. Sprinkle with basil. Serve.

Nutritions of Spring Broad Bean Salad

fatContent: 170.646 calories
saturatedFatContent: 10.3 grams fat
carbohydrateContent: 2.9 grams saturated fat
sugarContent: 4.9 grams carbohydrates
cholesterolContent: 11.2 grams protein
sodiumContent: 7 milligrams cholesterol

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